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Curry ramen served with Japanese curry broth and egg
Rich, silky Japanese curry ramen with egg and vegetables

Japanese Curry Ramen

Author: Flavelo
Recipes Main Courses Soups
Japanese curry (Kare) is thicker, sweeter, and milder than its Indian ancestor. In this ramen, that thick, spiced sauce blends with soup broth, creating an incredibly rich, warming dish. Potato and carrot starches naturally thicken the soup further, coating noodles like a gravy. No better medicine for cold winter nights.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 740 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Pot
  • Noodle pot
  • Peeler

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Dice vegetables small for quick cooking. Boil and peel eggs.

Tip: Uniform size means even cooking.
2 ✓

Boil broth, add veggies, garlic, ginger. Cook until potatoes tender (10 mins).

Tip: Hard veggies take time.
3 ✓

Lower heat, dissolve curry cube. Stir until thickened.

Tip: Roux needs heat to thicken but burns if boiled hard.
4 ✓

Cook noodles, serve with thick soup and toppings.

Tip: Thick soup holds heat; be careful not to burn your mouth!

Recipe FAQ

Soup is too thin.
Cook longer uncovered to let potatoes break down slightly, or mash a few potato cubes in it.
Can I use curry powder?
Japanese curry cubes (roux) contain fat and thickener. Powder alone makes a thin soup lacking creaminess.

Ingredients

  • 7 oz Ramen Noodles
  • 3.5 cups Chicken Broth
  • 1.7 oz Japanese Curry Roux Cube (or paste)
  • 1 tbsp Soy Sauce
  • 2 cloves Garlic
  • 0.3 oz Fresh Ginger
  • 3 oz Carrot
  • 3.5 oz Potato
  • 2 pcs Eggs
  • 1 stalk Scallion
  • 2 tsp Sesame Oil
  • 1 sheet Nori Seaweed