Homemade spicy curry ramen loaded with veggies, tofu, and a half boiled egg. This ramen noodle bowl is perfect for cold rainy evenings!
Whoop whoop for homemade CURRY RAMEN.
A big bowl of the most amazing slurpy noodle soup on the planet. ? We’re talking about a homemade miso meets red curry situation turned into the broth base of this curry ramen and then comes the crispy pan-fried tofu, the al-dente baby bok choy, a tangle of chewy noodles, and when the stars align, that perfect half cooked egg that i’ve been trying to perfect since we made those korean bbq bowls . ❤️ With lots of fresh chopped cilantro and scallions on top, we have the most amazing curry ramen noodle bowl of all time.
By the time you read this, i’ll already be halfway through my trip and slurping my way through all the scrumptious noodle offerings of the San Francisco Bay.
Truth be told, we’re a little bit spoiled with all the samplings of cuisines we have here in Houston. And by little, I mean a whole lot. My latest food obsession –> this little hole in the wall joint that makes the best beef noodle soup ever invented. This noodle soup is unlike anything you’ve had before. Scented with star anise, hints of cloves, fennel seeds tons of garlic and onions. You can tell the broth has been slow simmered for hours, days, weeks because it’s so fragrant. Swimming in this warm broth is thinly sliced beef, chewy noodles that we’re made in house like 5 seconds before they landed in my bowl, and lots of fresh herbs to brighten it all up. I’ve been back way too many times since we discovered the place. ? Like I can’t even tell you. It’s that wrong.
UPDATE: I totally caved. As I was writing this post, the weather: dark, dreary, and it hadn’t stopped raining since the wee hours of the morning. I convinced bestie to sneak out for a bowl for lunch. To be honest though, I really didn’t even have to work for it that hard. ? That makes 10,001 times i’ve been to this place.
Cue: me accepting the best customer award.
Before we start slurping these ramen noodles, let me just point out very confidently that this is so not an authentic curry ramen recipe. To be 100% real it’s a mix of asian ingredients that pair well together to make a warm cozy and rich soup base. I’m actually pretty sure that if a ramen master came upon this recipe they’d laugh really hard.
This ramen meal is for those of us that don’t mind the lack of authenticity and really want a bowl of warm and cozy coconut curry broth with veggies and noodles swimming in it. Slurping noodles is of the highest priority.
To put it simply: a midweek ramen fix.
The base of any good ramen bowl is the ramen – duh, right? So friends, promise me you’ll leave those ramen packets out of this here noodle situation. Let’s leave those electric-water-kettle-ramen-making-college-days in the past. Embrace this adultish life and make the effort to find good ramen or yakisoba noodles that don’t cost a single, shiny quarter. If ramen noodles are impossible to find in your area, swap them for thin udon noodles, they work really well too.
This curry ramen broth starts with a few key ingredients like white miso and red curry paste. Both of which should be easily found in the international wonderland of your local grocery store. And then there’s this wonderful thing called Amazon that magically makes your groceries appear with just a few clicks. I’ll provide links at the bottom incase you’d rather not venture out to find the ingredients.
Like most good soup or broth recipes, we’ll start by sweating a small shallot or half a small red onion. Then we’ll add in the red curry paste, white miso, and a few other ingredients and let it all brown together. We’ll save a few tablespoons of this concentrated curry paste to flavor our tofu with. Then to the curry concentrate we’ll add chicken broth, sesame oil, and a can of coconut milk. Let it all simmer away for 20 minutes while you panfry the tofu, cook your veggies, and half boil the egg.
The truth: this curry ramen recipe is a guideline – run with it. I’ve served it with crispy panko crusted shrimp on the side and skipped the tofu entirely. Add corn kernels and a thinly sliced, seared chicken breast if you want.
With another two whole months of winter to go, i’ll making ramen at least once a week!
Here’s a list of the products with links to make this even easier on you!
Note: the above are affiliate links.
P.S. I have a second instagram account  where I’ll be sharing LOTS of pics from our west coast trip. Be sure to give it a follow if you haven’t already done so to come along on our little adventure ?
Curry Ramen paste:
- 1 tablespoon oil
- 1 shallot (or ½ a small onion)
- 3-4 tablespoons red curry paste  (less for less heat)
- ¼ cup white miso paste 
- 1 - 2 tablespoons sambal oelek  (or more for more heat)
- 2 tablespoons minced garlic
- 1 tablespoon ginger paste (or grated)
- 2 tablespoons brown sugar
- 1 tablespoons toasted sesame oil
- 4-5 cups low sodium vegetable or chicken broth
- 1 (15 ounce) can coconut milk
- 14 ounce extra firm tofu
- 1 tablespoon cornstarch
- 1 tablespoon oil
For the bowls:
- CURRY RAMEN: Heat the oil in a large pot over medium high heat. Add the shallot and sauté for 2-3 minutes or until they turn translucent. Add the red curry paste, white miso paste, sambal oelek, garlic, ginger, brown sugar, sesame oil, and ¼ cup of water and allow the paste to cook for 4-5 minutes or until it starts to thicken. Remove 2 tablespoons of the paste to a small bowl. Add the broth and coconut milk let it come to a gentle rolling simmer before turning the heat to low and letting it simmer for 20 minutes. Prepare ingredients for bowl in the meantime.
- TOFU: press as much water out of the tofu as you can using tea towels or paper napkins. Dice tofu into small cubes. Place in zip-top bag along with cornstarch and a pinch of salt. Zip the bag and shake until the tofu is evenly coated. Heat a skillet over medium high heat with the oil. Add the tofu pieces and cook for 4-5 minutes or until the tofu starts developing color. Add the reserved paste and stir to combine. You may need 1-2 tablespoons of water to help coat the tofu if your paste is on the thicker side. Let cook for 2-3 minutes or until paste adheres to tofu.
- EGGS, RAMEN, VEGGIES: Prepare the ramen and the mushrooms according to package directions and divide them into serving bowls. In a medium bowl, prepare an ice bath with lots of ice and water. Heat a large pot of water to a gentle simmer. Add the bok choy and allow to cook for 30 seconds or until the greens turn more vibrant. Place bok choy in the ice bath. Remove bok choy to serving bowls when cooled. Making sure the pot of water is set to a gentle simmer, add the eggs one at a time gently lowering them with a slotted spoon. Let cook for 5-6 minutes and remove to the prepared ice bath for several minutes. Check the curry base for seasonings. If it's too thick, add more broth to preference.
- SERVING: Ladle the soup onto the noodles, bok choy, and mushrooms. Top with tofu. Peel the eggs gently. Place the whole egg on the bowl and gently slice and open with a knife. Top with chopped cilantro, scallions, sesame seeds and oil as desired.
- If you can find fresh shiitake mushrooms you'll need about 4-5 ounces in total. You can clean, slice, and add them directly to the broth while it simmers to cook them through.
- This curry ramen recipe is a guideline – run with it. I’ve served it with crispy panko crusted shrimp on the side and skipped the tofu entirely. Try it with corn kernels and a thinly sliced, seared chicken breast if you want - don't be afraid to make it your own! 🙂