This delicious curry ramen soup is a warm hug in a bowl! With tender noodles, flavorful broth, and a hint of spice, it’s sure to warm your belly on chilly days.
Honestly, who doesn’t love slurping up noodles? I always add extra veggies for a tasty twist. Plus, it’s super quick to make—perfect for busy weeknights!
Key Ingredients & Substitutions
Broth: Use chicken or vegetable broth as a base. If you want a lighter option, you can make a simple broth with water and added seasonings instead.
Curry Powder: Adjust the amount to your spice preference. If you like more heat, adding a bit of cayenne pepper can work well. For a milder flavor, consider using garam masala instead.
Miso Paste: This ingredient is optional but adds depth to the soup. If you don’t have it, you could substitute it with a splash of soy sauce or a bit of tahini for creaminess.
Shiitake Mushrooms: These mushrooms give great texture and flavor. If they aren’t available, you can switch to button mushrooms, or even add a mix of vegetables like bell peppers and carrots!
Eggs: Soft boiled eggs are a classic topping. For a vegetarian option, you can skip the eggs or replace them with sliced avocado for creaminess.
How Do I Perfectly Sauté Aromatics?
Sautéing ginger, garlic, and onion is key for building flavor in this soup. Here’s how to do it right:
- Heat sesame oil on medium heat to avoid burning the aromatics.
- Add ginger and garlic first, cooking for about 30 seconds until fragrant.
- Then, add the sliced onion and stir until translucent. This should take about 3-5 minutes.
Keeping an eye on the heat helps prevent burning and gives you a sweet, aromatic base for your curry ramen soup.
How to Make Curry Ramen Soup
Ingredients You’ll Need:
For the Broth:
- 4 cups chicken or vegetable broth
- 1 tbsp curry powder (adjust to taste)
- 1 tsp turmeric powder
- 2 tbsp soy sauce
- 1 tbsp miso paste (optional, for depth)
Aromatics and Main Ingredients:
- 1 tbsp sesame oil
- 1 inch piece of ginger, grated
- 2 garlic cloves, minced
- 1 small onion, thinly sliced
- 1 cup shiitake mushrooms, sliced
- 1/2 cup firm tofu or cooked chicken cubes (optional)
Noodles and Toppings:
- 2 packs ramen noodles (discard seasoning packets)
- 2 soft boiled eggs, halved
- 1 cup baby bok choy or spinach
- 2 green onions, chopped
- Chili flakes or chili oil (for garnish/spice)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious curry ramen soup takes about 15 minutes to prepare and around 20 minutes to cook, totaling approximately 35 minutes from start to finish. It’s quick enough for a weeknight meal but delightful enough to impress your guests!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the sesame oil over medium heat. Once hot, add the grated ginger, minced garlic, and sliced onion. Sauté these ingredients until they become fragrant and the onions turn translucent, about 3-5 minutes. This base will give your soup a lovely depth of flavor!
2. Toast the Spices:
Next, add the curry powder and turmeric powder to the pot. Stir constantly for about a minute. This will help release the aroma of the spices, making your soup even more flavorful.
3. Add the Broth:
Pour in the chicken or vegetable broth, soy sauce, and optional miso paste. Give everything a good stir to combine, then bring the soup to a gentle simmer. This is when all the flavors start mingling!
4. Incorporate the Mushrooms and Protein:
Add the sliced shiitake mushrooms to the broth, along with the tofu or cooked chicken cubes if you’re using them. Let the soup simmer for 5-7 minutes until the mushrooms are tender and everything is heated through.
5. Cook the Ramen Noodles:
While the soup is simmering, cook the ramen noodles according to the package instructions in a separate pot. Once done, drain the noodles and set them aside.
6. Add the Greens:
Toss in the baby bok choy or spinach to the soup, cooking for another 1-2 minutes until they’re just wilted. This will add a nice crunch and color to your soup!
7. Serve Your Soup:
Now it’s time to serve! Divide the cooked ramen noodles between your bowls. Ladle the hot curry broth filled with mushrooms and greens over the top of the noodles.
8. Add Finishing Touches:
Top each bowl with a halved soft-boiled egg. Finish with a sprinkle of chopped green onions and a dash of chili flakes or chili oil if you like a bit of heat.
9. Enjoy!
Take a moment to taste the soup and adjust the seasoning with salt and pepper if needed. Serve immediately and enjoy your hearty curry ramen soup!
Can I Use Instant Ramen Noodles Instead?
Absolutely! Instant ramen noodles work perfectly for this recipe. Just cook them according to the package instructions and add them to the broth at the end for a quick meal.
How Can I Make This Soup Spicier?
If you want to crank up the heat, consider adding more chili flakes or a splash of sriracha or chili oil when you serve. You can also include sliced jalapeños or Thai bird chilies during cooking for an extra kick!
Can I Store Leftovers?
Yes! Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, but keep in mind that the noodles may soften in the broth over time.
What Other Vegetables Work Well in This Soup?
Feel free to get creative! Other great veggies to add include bell peppers, snap peas, carrots, or even zucchini. Just add them in when you add the mushrooms for even cooking!
