- 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.