This Ramen Curry recipe blends a savory coconut-curry broth with fragrant spices for a comforting, flavorful bowl. Topped with tender ramen noodles, vegetables, and soft‑boiled eggs, it’s a satisfying fusion of Japanese and South Asian flavors.
I thought I didn’t like Curry
I used to say I didn’t like curry—until I started cooking with it. After making a few curry dishes, I was surprised at how much I enjoyed the depth and aroma. This ramen curry combines a coconut curry‑based broth with classic ramen noodles and lots of vegetables for a bowl that’s cozy, bright, and very slurpable.
The recipe features nutritious vegetables such as shiitake mushrooms, edamame, bok choy, and bean sprouts. If you like extra heat, add more gochujang or a sprinkle of red pepper flakes when serving. It’s flavorful, quick to prepare, and perfect for weeknight dinners.
Recipe Ingredients
- Eggs – Soft‑boiled and halved for topping.
- Veggies – Green onion, shiitake mushrooms, frozen edamame, bok choy, and bean sprouts.
- Condiments & aromatics – Sesame oil, garlic, ginger, soy sauce, red curry paste, gochujang, and chili crisp.
- Coconut milk – Light coconut milk works well; full‑fat yields a richer, creamier broth.
- Broth – Chicken or vegetable broth forms the base of the soup.
- Ramen noodles – Use two packs and discard the seasoning packets.
See the recipe card below for exact measurements and the full ingredient list.
Substitutions and Variations
- Add cooked chicken, shrimp, or other seafood for extra protein.
- Top with fresh herbs—basil, cilantro, or mint all complement the curry flavors.
- Swap or add vegetables such as peas, snap peas, carrots, spinach, or sliced onions.
- To make it vegetarian, use vegetable broth; for vegan, omit the egg and add tofu.
How to Make This Recipe
1. Prep the soft‑boiled eggs first: bring a pot of water to a boil, gently add eggs, and cook for about 6 minutes 45 seconds. Transfer immediately to an ice bath to stop cooking and cool the yolks.
2. In a large pot, heat sesame oil over medium heat. Add diced green onions and a pinch of salt, then stir in minced garlic and ginger until fragrant.
3. Add red curry paste, soy sauce, gochujang, and chili crisp. Whisk to form a thick paste and cook 2–3 minutes to develop flavor and prevent burning.
4. Add sliced mushrooms and sauté briefly. Pour in coconut milk and broth, bring the mixture to a gentle boil.
5. Add the ramen noodles (discard the seasoning packet) and cook 3–4 minutes until noodles separate. Stir in frozen edamame, chopped bok choy, and bean sprouts just until heated through.
6. Remove the pot from heat once the noodles are cooked. Peel the eggs in the ice bath for easier shell removal, then halve.
7. Serve bowls of ramen hot, topped with halved soft‑boiled eggs, sliced green onions, and a sprinkle of sesame seeds. Enjoy!
PRO TIPS
- Bok choy cooks quickly—add it at the end so it stays tender-crisp.
- Peel eggs while submerged in the ice bath; the water helps remove shells cleanly.
Recipe FAQs
Store curry ramen in a glass airtight container for up to 4 days (glass resists staining from curry). Reheat in the microwave until hot. Note: reheating will further set the egg yolk.
Ramen curry uses a thicker, spiced curry broth rather than traditional soy, miso, or tonkotsu bases, giving it a distinct aromatic and slightly spicy profile.
Yes—use vegetable broth for a vegetarian version. For vegan, omit the egg and add extra edamame or tofu for protein.
If you only have curry powder, combine it with oil, a splash of fish sauce (omit for vegetarian/vegan), tomato paste, and minced garlic, then cook briefly to form a simple curry base.
Serving suggestions
This ramen curry pairs well with light sides such as cucumber salad, pickled vegetables, or extra edamame. It also complements gyoza or tempura and a drizzle of sesame oil for added richness.
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Ramen Curry
Equipment
- large pot
- knife & cutting board
- measuring cups and spoons
- small sauce pot
- small mixing bowl
Ingredients
- 4 eggs, soft‑boiled
- 1 tbsp sesame oil
- 4 green onions
- 1/2 tsp salt
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 4 tbsp red curry paste
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp chili crisp
- 4 oz shiitake mushrooms (up to 8 oz if desired)
- 1 can coconut milk (15 oz)
- 2 cups broth (chicken or vegetable)
- 2 packs ramen noodles, remove seasoning
- 10 oz frozen shelled edamame
- 1 small bundle bok choy, diced
- 1 cup bean sprouts
- 1 tbsp black sesame seeds
Instructions
- Prep the soft‑boiled eggs: bring water to a boil, cook eggs ~6 minutes 45 seconds, then transfer to an ice bath to stop cooking.
- Heat sesame oil in a large pot over medium heat. Add diced green onions and salt, then garlic and ginger; cook until fragrant.
- Stir in red curry paste, soy sauce, gochujang, and chili crisp. Whisk and cook 2–3 minutes until a thick paste forms.
- Add sliced mushrooms and cook a few minutes, then pour in coconut milk and broth and bring to a gentle boil.
- Add ramen noodles (discard seasoning packet) and cook 3–4 minutes until separated. Stir in frozen edamame, bok choy, and bean sprouts.
- Remove from heat once noodles are cooked. Peel eggs in the ice bath for easiest removal, then halve.
- Serve the soup hot, topped with halved eggs, sliced green onions, and sesame seeds.
Nutrition
Notes
Store in a glass airtight container for up to 4 days; glass resists staining from curry. Reheat in the microwave until warm.
Vegetarian: use vegetable broth. Vegan: omit the egg and add extra edamame or tofu.
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