Japanese Curry Ramen

Transform your ordinary instant ramen into a comforting bowl of Japanese-inspired curry ramen with just a few pantry staples. This rich, velvety curry broth elevates simple noodles into a satisfying meal that's perfect for cold days or when you need something cozy and warming.

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Course: Main Course, Snack

Cuisine: Japanese

Keyword: Ramen

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 385kcal

Equipment

Medium Saucepan

Chopping Board

Chef's Knife

Ingredients

1 package instant ramen noodles
1 Japanese curry roux cube
2 cups water
1/4 small onion thinly sliced
Optional: protein of choice e.g., vegan beef

Instructions

Cook instant noodles according to package instructions, then drain and set aside.
In a separate pot, bring 2 cups of water to a boil.
Add the curry roux cube to the boiling water and whisk until completely dissolved.
Add the thinly sliced onion to the curry broth and simmer for 3-4 minutes until softened.
If using protein, add it to the curry broth and cook until heated through.
Place the cooked noodles in a serving bowl and pour the curry broth over top.
Serve immediately while hot.

Notes

Use plain or simple-flavored instant ramen (like chicken or vegetable) for the best flavor balance with the curry

Japanese curry roux cubes can be found in Asian grocery stores or online; popular brands include Golden Curry and Vermont Curry

For extra richness, add a splash of coconut milk or heavy cream to the curry broth

Customize with toppings like soft-boiled eggs, corn kernels, bean sprouts, or green onions

Store any leftover curry broth in the refrigerator for up to 3 days and reheat with fresh noodles

For a spicier version, add a pinch of cayenne pepper or chili flakes to the curry broth

The curry roux can be adjusted to taste - use half a cube for milder flavor or 1.5 cubes for stronger curry taste

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