This curry ramen soup is a warm and cozy dish, full of tasty flavors! With tender noodles swimming in a rich curry broth, it’s sure to make your belly happy.
I like to add some veggies for color and crunch. Plus, who doesn’t love slurping up noodles? It feels like a cozy hug in a bowl! 😋
Key Ingredients & Substitutions
Broth: You can use chicken or vegetable broth as a base. If you want a lighter option, low-sodium broth works well. Homemade broth adds a personal touch, but store-bought is super convenient!
Coconut Milk: Coconut milk gives the soup creaminess and a hint of sweetness. If you’re avoiding coconut, almond milk or cashew cream can be good substitutes, but they might change the flavor a bit.
Curry Powder: I prefer yellow curry powder for its mild flavor. If you like more heat, consider using red curry paste! Just adjust the quantity according to your spice preference.
Tofu: Firm tofu adds protein and texture. If you’re not a tofu fan, feel free to swap it with cooked chicken, shrimp, or even chickpeas for a vegetarian option!
Mushrooms: Shiitake mushrooms enhance the umami flavor. Cremini or button mushrooms work just fine too. For a different taste, try adding some chopped bell peppers or zucchini.
How Can I Perfectly Cook Ramen Noodles?
Cooking ramen noodles correctly is vital for a great texture! Here’s how to get them just right:
- Boil water in a large pot. Add a pinch of salt if desired, as it can enhance the flavor of the noodles.
- Once boiling, add the ramen noodles and stir gently. Fresh noodles typically take 2-3 minutes, while dried noodles may need 4-5 minutes.
- Check for doneness a minute before the package instructions, as overcooking can lead to mushy noodles. You want them to be slightly firm (al dente) so they hold up in the soup.
- Drain and rinse under cold water to stop the cooking process if you’re not serving them immediately. If serving right away, add them directly to the prepared broth.
How to Make Delicious Curry Ramen Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- 2 tbsp yellow curry powder
- 1 tbsp soy sauce
- 1 tbsp miso paste
For the Noodles and Toppings:
- 2 servings ramen noodles (fresh or dried)
- 1 block firm tofu, drained and cubed
- 1 cup shiitake or cremini mushrooms, sliced
- 2 baby bok choy, halved lengthwise
- 2 soft-boiled eggs, halved
- 2 green onions, thinly sliced
For Cooking:
- 1 tbsp sesame oil
- 1 tbsp vegetable oil (for frying tofu)
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- Chili flakes (for garnish)
- Sesame seeds (optional garnish)
- Salt to taste
How Much Time Will You Need?
This cozy curry ramen soup takes about 30 minutes in total. It includes around 10 minutes for prep and about 20 minutes for cooking. You’ll be savoring each spoonful in no time!
Step-by-Step Instructions:
1. Fry the Tofu:
Start by heating the vegetable oil in a pan over medium heat. Add the cubed tofu, frying until it turns golden brown on all sides. This should take about 5-7 minutes. Once done, remove tofu from the pan and set it aside—it’s time to add some flavor!
2. Sauté the Aromatics:
In the same pan, add sesame oil along with the minced garlic and ginger. Sauté for about a minute until they are fragrant. This step really brings out the delicious aroma!
3. Cook the Vegetables:
Add sliced mushrooms to the pan and cook until they soften, roughly 4-5 minutes. Then, toss in the halved bok choy and cook for another 2 minutes until they just wilt. Once done, remove the veggies from the pan and set them aside.
4. Make the Broth:
In a large pot, combine the chicken or vegetable broth, coconut milk, yellow curry powder, soy sauce, and miso paste. Use a whisk to blend everything smoothly, then bring it to a gentle simmer over medium heat. Now, it’s starting to smell incredible!
5. Cook the Ramen:
Add the ramen noodles to the simmering broth. Cook according to package instructions until they are just tender. If you’re using fresh noodles, they might only need 2-3 minutes.
6. Assemble the Bowls:
Once the noodles are cooked, divide them into serving bowls along with the rich broth.
7. Add Your Toppings:
Top each bowl with the fried tofu, cooked mushrooms, bok choy, and halved soft-boiled eggs. Look at all that beauty!
8. Garnish and Serve:
Finish off with a sprinkle of sliced green onions, chili flakes, and sesame seeds if you’d like. This step adds the perfect touch of flavor and crunch!
9. Enjoy!
Serve the dish hot with chopsticks and a spoon, and enjoy the warm, comforting flavors of your homemade curry ramen soup!
Your bowl of curry ramen soup is ready to be enjoyed. Happy cooking!
Can I Use Regular Noodles Instead of Ramen?
Absolutely! If you can’t find ramen noodles, you can substitute them with udon noodles, soba noodles, or even spaghetti in a pinch. Just adjust the cooking time according to the noodle type you choose.
Can I Make This Soup Vegan?
Yes! This recipe is easily vegan-friendly. Just ensure you use vegetable broth, skip the eggs or replace them with a vegan alternative like marinated tofu or avocado, and use a vegan miso paste.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave. Add a splash of broth or water to loosen it up if it thickens.
What Can I Add for Extra Protein?
If you want to boost the protein content, feel free to add cooked chicken, shrimp, or even a scoop of edamame. Just toss them in the soup during the last few minutes of cooking to warm through.
