Creamy Curry Ramen Hack
Creamy Curry Ramen Hack
Ingredients
For the Miso Curry Broth
- 2 tablespoons oil
- 6 cloves garlic, minced
- 2 teaspoons ginger, minced
- 1 tablespoon lemongrass
- 2 tablespoons curry paste
- 1 tablespoon miso paste
- 1 can coconut milk, 400 mL
- 2 cups chicken broth
- 2 tablespoons CHIN-SU fish sauce
- 1 tablespoon CHIN-SU hot sauce, or more, to taste
- 1 tablespoon sugar
- 4 kaffir lime leaves
- 2 portions instant ramen noodles
For the Beef Topping
- 500 grams beef mince
- 1 tablespoon oil, for cooking
- 3 cloves garlic, minced
- 1/2 shallot, minced
- 2 teaspoons ginger, minced
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon CHIN-SU fish sauce
- 1 teaspoon sugar
For the Toppings
- 4 soft-boiled egg
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
- 1 tablespoon CHIN-SU hot sauce, as needed, for drizzling
- 2 sheets nori seaweed, cut into strips
- 2 cups bok choy, chopped
Instructions
- 1
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.
⏱️ 2 min
- 2
Stir in the curry paste and miso paste, cooking for 1 minute to bloom the spices.
⏱️ 1 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 1 min
- 5
Add the beef mince to the skillet and cook until browned, breaking it up with a spatula.
⏱️ 3 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 5 min•🌡️ 100
- 8
Assemble the Bowls: Divide the cooked noodles between four serving bowls. Add the chopped bok choy to each bowl.
⏱️ 1 min
- 9
Pour the creamy curry broth over the noodles. Top each bowl with a generous portion of the beef topping.
⏱️ 1 min
- 10
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!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Curry Ramen Hack
For the Miso Curry Broth
- 2 tablespoons oil
- 6 cloves garlic, minced
- 2 teaspoons ginger, minced
- 1 tablespoon lemongrass
- 2 tablespoons curry paste
- 1 tablespoon miso paste
- 1 can coconut milk, 400 mL
- 2 cups chicken broth
- 2 tablespoons CHIN-SU fish sauce
- 1 tablespoon CHIN-SU hot sauce, or more, to taste
- 1 tablespoon sugar
- 4 kaffir lime leaves
- 2 portions instant ramen noodles
For the Beef Topping
- 500 grams beef mince
- 1 tablespoon oil, for cooking
- 3 cloves garlic, minced
- 1/2 shallot, minced
- 2 teaspoons ginger, minced
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon CHIN-SU fish sauce
- 1 teaspoon sugar
For the Toppings
- 4 soft-boiled egg
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
- 1 tablespoon CHIN-SU hot sauce, as needed, for drizzling
- 2 sheets nori seaweed, cut into strips
- 2 cups bok choy, chopped
Instructions
- 1
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.
⏱️ 2 min - 2
Stir in the curry paste and miso paste, cooking for 1 minute to bloom the spices.
⏱️ 1 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 1 min - 5
Add the beef mince to the skillet and cook until browned, breaking it up with a spatula.
⏱️ 3 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 5 min•🌡️ 100 - 8
Assemble the Bowls: Divide the cooked noodles between four serving bowls. Add the chopped bok choy to each bowl.
⏱️ 1 min - 9
Pour the creamy curry broth over the noodles. Top each bowl with a generous portion of the beef topping.
⏱️ 1 min - 10
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!
⏱️ 1 min