Ingredients
- Fresh ramen noodles (or dried ramen/udon)
- Japanese curry roux
- Protein of choice (chicken thighs, beef brisket, pork belly, or tofu)
- Carrots, chopped
- Potatoes, diced
- Onions, chopped
- Chicken, beef, or vegetable broth
- Garlic, minced
- Ginger, minced
- Green onions, sliced
- Toppings: soft-boiled eggs, nori, sesame seeds, black pepper
Instructions
- Prepare your broth by adding broth, garlic, ginger, and onions to a pot over medium heat. Simmer for at least 15 minutes.
- Incorporate chopped carrots and potatoes, and cook for about 10 minutes.
- Add the Japanese curry roux to the simmering broth and stir until fully dissolved.
- Add your protein (chicken/beef) and cook for about 10-15 minutes; add tofu later for a few minutes to warm it through.
- Cook ramen noodles in a separate pot according to package instructions, drain, and rinse briefly with cold water.
- To serve, place noodles in each bowl, ladle the curry broth over them, and top with green onions and sesame seeds.
- Serve hot and enjoy!
Notes
Feel free to adjust the vegetables and protein to fit your dietary preferences. Experiment with different toppings for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese
- Diet: Varies (Vegetarian option available)