top ramen curry noodles recipe

So easy to make and tastes so yummy!! I enjoy reading your recipes, as we love ethnic and ethnic-inspired foods. My family loves it! For my omni eating husband and sons I added a ramen egg on top of theirs. Yes – canned coconut milk is a MUST for this recipe. Everyone I’ve made it for has asked for the recipe. 300gm shiitake mushrooms. Thank you so much for trying my recipes for years and I appreciate your kind words. Can’t wait to try this!! I agree. Yeah, we can make variations of curry rice, curry udon, and now curry ramen. I love that you’re able to customize it to suit what you have on hand – go you! Andrea – Thanks so much for the feedback and for leaving a review! And there is no better way to do it than to make them from scratch on a leisurely afternoon for lunch or a laid-back dinner idea. In the drama, one of the diner’s guests, a young girl, asked Master for an add-on topping, which was Torokeru Cheese (とろけるチーズ) or “Melting” Cheese. I love all of the flavors in here 🙂.

I am happy to see your recipe used Sapporo Ichiban Shio Ramen. Thanks so much for leaving a review 🙂. red curry paste. I am so glad that you enjoyed this recipe, Carla! Thanks for leaving a review! YUM! Yes!

This will definitely be my go to ramen recipe!

Thanks for your feedback Katerina! Hi everyone, I really enjoy this Vegan Curry Ramen soup. It was so easy and delicious! Didn’t have any red curry paste, used Indian paste instead (tandoori). 🙂 It’s so freaking tasty! 8 oz. It’s absolutely delicious! ginger. Love love love!!!

Thank for you this! Cook the instant ramen noodles according to the package instructions.

Can’t wait for you to make this one Sherry! I mean, for me it’s the same as those processed hamburger’s cheese slice… So it was a mystery! Thanks so much for leaving a review – I really appreciate it! Please do not use my images without my permission. We have two more Season 2 recipes coming up on JOC. Design by, (I recommend Sapporo Ichiban brand Shio Ramen - salt flavored), the leftover Japanese curry of your choice. So good! Thanks for leaving a review and happy cooking!! Selenia – I’m so glad you enjoyed this recipe and I love that you were able to find ingredients at the farmer’s market.

WOOHOO! What a great idea! This recipe is delicious! Slurpable indeed!!! Plus, I added some cubed tofu for our protein. ? Thanks for leaving a review!! 25 minutes of prep time and you’ve got healthy lunches made for the week! This dish is really easy to put together and tastes delicious!! Ooooo leeks and red pepper would be great in this soup! I made this recipe tonight and it was by far the best soup I’ve made in weeks. Thanks so much for leaving a review – I really appreciate it! WOOHOO! I absolutely loved it! I hope you have fun trying this recipe out! 1 lime. One thing I will do next time (and there will be a next time!) Thank you! I tried twice, first time using the enclosed soup package, second time without but added dashi powder as I usually do with my curry udon. This will be a go to for us going forward. I love to hear that, Maryann! I am so glad that you enjoyed this recipe, Stephanie.

Thanks so much for leaving a review! Thanks for leaving a review!
I love meat, too so I don’t eat many vegan meals, but this was delicious and filling as is! Great question, Julie!

Then I remember the college days. Add the browned bones, sauté for a minute before adding cold water and whole peppercorns. This recipe was easy to follow and simple yet somehow made me feel like I was eating at a nice restaurant. Could I omit the milk?juli. We added extra firm tofu!! I made this for the family last night and it was a huge hit! Will definitely make again. garlic. Add the shallots, chilli, ginger. What kind of coconut milk do you prefer? I am OBSESSED with coconut milk – so much flavor and creaminess without the dairy! Very easy to make, very tasty. And ya know, we all have to start somewhere with cooking!! Now, on every camping trip we go on, this curry ramen HAS to make an appearance. Thank you so much for sharing! We added some pak choi and silk tofu, so good! Thanks so much Sarah! Thanks for sharing. That is BRILLIANT, Sara! But to my own bowl I added and stirred in a bit of natural peanut butter, and oooohhhh myyyyy goodness!!! You can use other brands of instant noodles, but I recommend choosing a simple flavor that can complement with curry. I used half the coconut milk because I like it spicy and added additional veggies: shallots, bean sprouts, baby corn, Thai green chilies and kale. Where do you find your ceramics? Enjoy! Design by Purr. Really appreciate you taking the time to leave a comment . Will definitely make this again. It was really messy trying to eat it! Do I hear some chuckles right now? Add the rest of the ingredients and give it another boil. I’d double-check the amount of noodles that you added and potentially add more next time! With another two whole months of winter to go, i’ll making ramen at least once a week! My daughter and I made a couple of tweaks to fit our personal taste (no mushrooms, added a soft boiled egg and a little shredded chicken) and we slurped and “mmm, mmm, mmm’ed” all the way through dinner.

Thank you for providing this yummy dish recipe.

I am so glad that you liked this recipe, Tiffany! This is an easy-to-make recipe that is a real crowd pleaser. Since I can’t get the Torokeru Cheese from my Japanese grocery store, I let myself off the hook this time. Thank you so much for trying this recipe! Thanks for leaving a review Tiffany – I really appreciate it 🙂. Will definitely cook again. Meat eater here who tried this recipe for my ‘Meat free Monday’ this week. So glad you enjoyed the recipe! plastic bag 🙂. Thanks for leaving a review – I really appreciate it! I made the recipe multiple times and it always comes out delicious. Required fields are marked *, Rate this recipe Thank you so much!

This is seriously one of my favorites now. So friends, promise me you’ll leave those ramen packets out of this here noodle situation.

This recipe was so easy to follow and turned out to be delicious! We will be adding this to our rotation. There’s so many ways to make it and serve it! My husband just LOVED it and wants me to make it weekly! Discard the lemongrass. Super easy to sub in veggies or any other ingredients. 4-5 cups low sodium vegetable or chicken broth, 4 baby bok choy, split in half lengthwise, cilantro, scallions, sesame seeds, sesame oil for serving. Glad to hear you liked it with shiitake dashi. Cant wait to invite my vegan friends over for this one once quarantine is over! Soup is such a good meal, it fills you up without over stuffing yourself! Sign up for the free Just One Cookbook newsletter delivered to your inbox! 4 cups vegetable stock. Total Time 40 minutes. She couldnt stop thinking about how AMAZING it smelled!! Thank you! My hubby loved it and it’s so easy to make. SO glad you enjoyed this recipe, Kelly. 🙂, Yayyyyy! LOVE this recipe!

Thanks for leaving a review JonNita! You are a genius!! OMG They are so good. To make the curry, place veggie stock, red curry paste & fried shallots in a pot, then bring it to boil while stirring continuously until the paste dissolved. This looks really good. Lotus Foods Inc. This was my first time making ramen and it turned out great! Thanks so much for leaving a review Kara – I really appreciate it 🙂. Better than some restaurant recipes! 🙂. I could bathe in this broth. Filed Under: Family Style Dinners, Soups, Vegan, Vegetarian, Oh how delicious this looks! , Wow, this is so rich and delicious. I loved this recipe. Yes, you can do that. Hi Richard! When I came across this post on Pinterest.

I bet shrimp would be amaaaazing in this one. Thanks for leaving a review 🙂. My family and I loved it. Will definitely be adding this into my dinner rotation! 🙂. If the noodles and broth are stored together, the noodles will soak up all the broth and turn to mush. Thanks for leaving a review! I made the recipe as written, but with a bit extra curry paste. This was so easy and delicious that it’s sure to become a part of my regular dinner rotation! No – it will not give you the same texture at all. I am so glad that you enjoyed this recipe, Anita. I’ve never used the Kraft Velveeta cheese before! I really appreciate it 🙂. I am so glad your family liked this recipe!! That is so good to know that it freezes well – what a great idea. Mmmmm soft boiled egg would be AMAZING in this dish!! Yes! May I suggest cooking the noodles separately. So glad you enjoyed this recipe, Lindsay.

Thanks so much for leaving a review 🙂.

Thanks for leaving a review 🙂. I added vegetable boulion, accent and scotch bonnet pepper. I didn’t have curry paste so I used miso instead. I made it once and froze the rest in single serve ziploc twist lock containers.

I’m forever grateful for having a friend share this recipe on instagram! Thank you!

I have no coconut milk!

Now, this is the part you’ll transform the instant ramen – the best homemade Japanese curry!

Required fields are marked *. Thanks!! I love when there’s enough dinner to have extra for lunch! So quick, easy and healthy – you’re going to love it!! Soooooo tasty & easy! Thanks Kylie! So glad that you enjoyed this recipe, Leslie! Add the coconut milk, cilantro, salt and pepper. If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! I remember there being different options as far as full fat or lightened?? We are meat free on Fridays during lent and this delicious, healthy meal made my family’s evening! Have you made it with lite coconut milk before? Can we say “yum”?

I am making my own dashi and miso soup regularly. I didn’t make it vegan, I used chicken broth – added lots of veg and a pack of noodles! I don’t like snap peas so i switched it with Broccoli! I am heading to Portland for vacation this fall and I can’t wait to try all the delicious food! So happy that you’re making Japanese food at home. I think you could definitely try it with lite coconut milk, but it’s not going to have that same velvet smooth texture.

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