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