Muroran Curry Ramen

Ingredients

• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 200g ramen noodles 200g ramen noodles
• 200g sliced pork/chicken/tofu 200g sliced pork/chicken/tofu
• 2 soft-boiled eggs 2 soft-boiled eggs
• 1 cup bean sprouts 1 cup bean sprouts
• 4 green onions, sliced 4 green onions, sliced
• Nori seaweed, for garnish Nori seaweed, for garnish
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the curry powder, tomato paste, soy sauce, Worcestershire sauce, sugar, and grated ginger to the pot. Stir well to combine the ingredients and cook for 2 minutes.
3. 3.
   Pour in the chicken or vegetable broth and bring it to a boil. Reduce the heat and let the broth simmer for 15-20 minutes to allow the flavors to meld together.
4. 4.
   While the broth simmers, cook the ramen noodles according to the package instructions. Drain and set aside.
5. 5.
   In a separate pan, cook the sliced pork, chicken, or tofu until they are fully cooked and slightly browned.
6. 6.
   To assemble the ramen bowls, divide the cooked noodles among serving bowls. Ladle the curry broth over the noodles, ensuring each bowl has an equal amount of broth.
7. 7.
   Top the ramen with the cooked protein of your choice, soft-boiled eggs, bean sprouts, sliced green onions, and nori seaweed.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Muroran Curry Ramen hot and enjoy!

Treat your ingredients with care...

• Ramen noodles — Cook the noodles according to the package instructions, but make sure to slightly undercook them as they will continue to cook in the hot broth.
• Soft-boiled eggs — To achieve the perfect soft-boiled eggs, place them in boiling water for 6 minutes, then transfer them to an ice bath to stop the cooking process. Peel them just before serving.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes or a drizzle of chili oil to the curry broth.
• Customize your toppings by adding corn kernels, bamboo shoots, or sliced mushrooms.
• If you prefer a thicker broth, mix a tablespoon of cornstarch with cold water and add it to the simmering broth, stirring until thickened.
• Leftover curry ramen can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth to loosen the noodles.

Serving advice

Serve the Muroran Curry Ramen in deep bowls to capture the aromatic steam and showcase the vibrant colors of the toppings. Provide chopsticks and spoons for an authentic dining experience.

Presentation advice

Garnish the Muroran Curry Ramen with a sprinkle of sesame seeds and a drizzle of sesame oil for an added touch of elegance. Arrange the toppings in an aesthetically pleasing manner to create an enticing visual appeal.