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Prepare the Miso Curry Broth: Heat 2 tablespoons of oil in a medium saucepan over medium heat. Sauté the minced garlic, minced ginger, and lemongrass for 1 to 2 minutes until fragrant.

Stir in the curry paste and miso paste, cooking for 1 minute to bloom the spices.

Add the coconut milk, chicken broth, CHIN-SU fish sauce, CHIN-SU hot sauce, sugar, and kaffir lime leaves. Bring the broth to a gentle simmer and taste, adjusting seasoning if needed. Set aside.

Prepare the Beef Topping: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the minced garlic, minced shallot, and minced ginger, sautéing for 30 seconds until fragrant.

Add the beef mince to the skillet and cook until browned, breaking it up with a spatula.

Stir in the soy sauce, dark soy sauce, CHIN-SU fish sauce, and sugar. Cook for another 1 to 2 minutes until the beef is nicely caramelized and flavorful. Taste and adjust seasoning.

Cook the Ramen: Bring a separate pot of water to a boil. Add the instant ramen noodles and cook according to package instructions (usually 3 to 5 minutes) until the noodles are tender but still springy.

Assemble the Bowls: Divide the cooked noodles between four serving bowls. Add the chopped bok choy to each bowl.

Pour the creamy curry broth over the noodles. Top each bowl with a generous portion of the beef topping.

Add the soft-boiled eggs, sliced green onions, sesame seeds, and nori seaweed. Drizzle with additional CHIN-SU hot sauce as desired. Serve immediately and enjoy!


Prepare the Miso Curry Broth: Heat 2 tablespoons of oil in a medium saucepan over medium heat. Sauté the minced garlic, minced ginger, and lemongrass for 1 to 2 minutes until fragrant.

Stir in the curry paste and miso paste, cooking for 1 minute to bloom the spices.

Add the coconut milk, chicken broth, CHIN-SU fish sauce, CHIN-SU hot sauce, sugar, and kaffir lime leaves. Bring the broth to a gentle simmer and taste, adjusting seasoning if needed. Set aside.

Prepare the Beef Topping: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the minced garlic, minced shallot, and minced ginger, sautéing for 30 seconds until fragrant.

Add the beef mince to the skillet and cook until browned, breaking it up with a spatula.

Stir in the soy sauce, dark soy sauce, CHIN-SU fish sauce, and sugar. Cook for another 1 to 2 minutes until the beef is nicely caramelized and flavorful. Taste and adjust seasoning.

Cook the Ramen: Bring a separate pot of water to a boil. Add the instant ramen noodles and cook according to package instructions (usually 3 to 5 minutes) until the noodles are tender but still springy.

Assemble the Bowls: Divide the cooked noodles between four serving bowls. Add the chopped bok choy to each bowl.

Pour the creamy curry broth over the noodles. Top each bowl with a generous portion of the beef topping.

Add the soft-boiled eggs, sliced green onions, sesame seeds, and nori seaweed. Drizzle with additional CHIN-SU hot sauce as desired. Serve immediately and enjoy!
