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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.

SAVE IT FOR LATER! ↓

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  • Author: Lisa Kitahara
  • Total Time: 10 minutes
  • Yield: 1 serving 1x

Description

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


Ingredients

Units Scale
  • 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

Instructions

  1. 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.
  2. Once dissolved, mix well and remove from heat.
  3. Serve in a ramen bowl and top with scallions, butter and/or cheese. Enjoy!

Homemade ‘instant’ noodle version:

  1. 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. 
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: entre
  • Method: stove top
  • Cuisine: vegan, japanese

Keywords: curry, ramen

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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6 Comments

  1. Absolutely dynamite recipe. End product was to die for and the best part was it didn’t even take long to make. Absolutely recommend giving this curry ramen a shot.

  2. I’d never combined ramen and curry before but this was delicious and next level cosy!! Have now made it multiple times and converted my roommate to it, defo recommend!

  3. Saw this recipe and immediately went to buy curry roux. This was so good after being outside on a chilly day. Thank you for sharing !

  4. I was just craving veg Japanese curry too and you uploaded a recipe just in time! Thanks. Grew up with Jamaican curry and Japanese curry is my next favourite. That vegan beef looks scarily real also. Will order some.