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. 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 ?
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! 🙂
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