Loaded with green veggies and mushrooms and a delicious curry flavoured broth, this curry ramen is a nourishing and comforting quick and easy vegetarian meal.
Easy, nutritious, comforting and delicious – this curry ramen checks off all the boxes for a guaranteed weeknight dinner hit in our house!
- greens – both broccoli and spinach
- warming curry flavoured broth
- mushrooms (because they go great in everything)
- a soft boiled egg for protein and a handful of chickpeas for good measure
- 15 minutes of cook time!!!!
Curry ramen is a spin off our our popular miso ramen – another easy favourite vegetarian meal around here.
Another really great thing about this ramen bowl?? It is a true pantry dinner that you can easily make with whatever veggies you have on hand, including frozen. Just swap out the broccoli, mushrooms and spinach for your personal favourites – or whatever you’ve got lingering around the fridge.
How to make curry ramen
You’ll use a couple of pots, but the whole thing comes together pretty quick and easy.
I like to use Japanese ramen noodles from our local Asian food supermarket. These noodles are covered in starch so they need to be cooked and rinsed first before adding the broth and veggies to them. if you can’t find these noodles, two packets of instant ramen noodles will do and you can add them into the broth after the veggies are half cooked.
To soft cook the eggs, bring a pot of water to a boil then using a spoon gently lower and then remove the eggs from the water a couple of times before setting them in to cook for 6 minutes and 30 seconds. If you drop the cold eggs into the boiling water they are most likely going to crack – and gently climatizing them to the hot water keeps them from doing so.
While your eggs are cooking, add the stock, curry powder, garam masala, turmeric and tamari to a large stock pot and bring to a boil. Add the broccoli, sliced mushrooms, and chickpeas to the broth and cook for about 5 minutes, or until the broccoli just becomes tender.
When the eggs are ready, remove them from the pot and run them until cold water to stop them cooking further and making them easy to peel.
Throw a couple of handfuls of spinach into the broth and stir until they just wilt, then divide the cooked noodles between two bowls, divide the broth and veggies between them and top each with a sliced soft boiled egg.
And that’s it!
Curry Ramen Tips & Tricks
- This bowl is super easy to customize! Just add your favourite veggies, or whatever you have on hand to the curry broth and give it a cook!
- Make sure that you follow the package directions for the noodles and cook first if needed – otherwise, your ramen broth will become a thick starchy mess.
- Don’t care if it’s vegetarian? Add some cooked chicken or shrimp.
Dietary Considerations and Accommodations
This curry ramen recipe is suitable for the following diets:
- dairy free
- for vegan, omit the egg
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- 4 cups vegetable stock
- 1 tsp curry powder
- 1⁄2 tsp turmeric
- 1⁄2 tsp garam masala
- 2 tsp tamari
- 4 cremini mushrooms sliced
- 2 cups spinach packed
- 1 cup broccoli florets
- 1⁄3 cup cooked chickpeas
- 170 g ramen noodles
- 2 eggs
- Add the stock, curry powder, turmeric, garam masala and tamari to a stock pot and bring to a low boil.
- Cook the ramen noodles according to package directions and drain.
- Soft boil the eggs for 6.5 minutes, then cool them in cold water before peeling.
- Add the broccoli florets, chickpeas, and sliced mushrooms to the stock pot and cook until the broccoli is fork tender - about 5 minutes.
- Remove the stock pot from the heat, and stir in the spinach until it just wilts.
- Divide the cooked ramen noodles between 2 bowls, then top with the broth and veggies.
- Add the sliced egg and garnish with chopped green onion and sesame seeds.