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5 from 3 reviews

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


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


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


  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. 


  • 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