Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: vegan
Ingredients: 1 packet of shoyu or shio ramen*; 1/4 small (60 g) onions, thinly sliced; 1/2 cup (80 - 100 g) protein of choice (I used thinly sliced vegan beef); 1 Japanese curry roux cube, thinly sliced**; 1 scallion, sliced; knob of butter, for serving; sliced cheese, optional

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Curry ramen ready in under 10 minutes! Cozy, comforting and the perfect way to make those cheap instant noodles a little more tasty.

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★★★★★

5 from 3 reviews

Curry ramen ready in under 10 minutes! Cozy, comforting and the perfect way to make those cheap instant noodles a little more tasty.

Author: Lisa Kitahara
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 1 serving 1x
Category: entre
Method: stove top
Cuisine: vegan, japanese

Ingredients

Units Scale

1 packet of shoyu or shio ramen*
¼ small (60 g) onions, thinly sliced
½ cup (80 - 100 g) protein of choice (I used thinly sliced vegan beef)
1 Japanese curry roux cube, thinly sliced**
1 scallion, sliced
knob of butter, for serving
sliced cheese, optional

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Instructions

Sauté onions in a small pot over medium high heat. Add protein of choice and cook per recommended time (depending on the protein). Add 2 cups of water and bring to a boil. Add the noodles and soup base and cook for 2 minutes. Once noodles are loosened, reduce heat to low to medium low (gentle simmer) and dissolve the curry roux in a ladle.
Once dissolved, mix well and remove from heat.
Serve in a ramen bowl and top with scallions, butter and/or cheese. Enjoy!

Homemade 'instant' noodle version:

Mix all the soup base ingredients in a bowl and set aside. Add this soup base in instead of seasoning packet and reduce amount of water to 450 ml instead of 500 ml.

Notes

I used all vegan alternatives but feel free to use your favourite brands.
*if you prefer not to use instant noodles, you can use your noodles of choice and either my shoyu or shio homemade instant noodle recipe.
** If you have leftover Japanese curry, you can substitute the roux cube for 1-2 ladles of leftover curry.
*** Feel free to add in vegetables! Mushrooms, carrots, eggplant, kabocha and cauliflower, broccoli and peppers are all great options. Cook them after the carrots until tender.

Keywords: curry, ramen

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