Curry Ramen

Japanese curry meets ramen — a glossy roux-thickened broth over noodles with golden chicken and sweet onion.

35 min2 servingsJapanese
Curry Ramen — Japanese recipe, finished and plated

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Ingredients

  • 300 g Fresh ramen noodles
  • 800 ml Chicken stock
  • 60 g Japanese curry roux
  • 250 g Chicken thighs
  • 1 Onion
  • 1 tbsp Neutral oil
  • 1 Carrot (optional)
  • 2 Egg (optional)
  • 2 Scallions (optional)
  • 80 g Corn kernels (optional)
  • 15 g Butter (optional)

Method

  1. Bring a large pot of unsalted water to a boil for the noodles and keep it at a low rolling boil.
  2. While the water heats, slice the onion thin, cut the carrot into half-moons, cut the chicken into bite-size pieces, and slice the scallions.
  3. Soft-boil the eggs in a small saucepan: lower them into boiling water, cook 7 minutes, then move them straight into cold water.
  4. Heat the oil in a Dutch oven over medium-high and brown the chicken pieces on all sides.
  5. Add the onion and carrot to the pot and cook, stirring often, until the onion turns translucent.
  6. Pour in the stock and let it simmer gently until the carrot is just tender.
  7. Take the pot off the heat, break in the curry roux, and stir until it fully dissolves. Return to a gentle simmer until the broth is glossy and lightly thickened.
  8. Cook the noodles in the boiling water until just springy, then drain them well.
  9. Peel and halve the eggs. Divide the noodles between bowls, ladle the curry broth over, and top with the eggs, scallions, corn, and a small knob of butter.

About Curry Ramen

Curry ramen is a modern Japanese comfort bowl that marries two beloved things — Japanese curry and ramen — into a glossy, roux-thickened broth poured over noodles. Where classic ramen broths are thin and slurpable, this one is deliberately thick and clingy, built by melting Japanese curry roux into chicken stock until it turns velvety. It's a heartier, more filling cousin of a standard ramen bowl, popular in curry houses and ramen shops alike, and it reads as pure cold-weather food.

The taste is deep and mildly sweet, the curry roux bringing warm spice and a savory backbone while browned chicken thighs, sweet softened onion, and carrot round it into something substantial. This version layers in the familiar ramen garnishes that make each bowl feel complete: a jammy soft-boiled egg timed to seven minutes, sweet corn, a pat of butter melting into the broth, and sliced scallions for freshness. Browning the chicken before the liquid goes in builds the savory base, and the thickened broth coats the noodles so every bite carries flavor rather than sliding off. It's a full meal in one bowl, best eaten hot and immediately.

Curry Ramen: frequently asked questions

Is Curry Ramen gluten-free?

As written, no — it contains Fresh ramen noodles, Japanese curry roux. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.

Is Curry Ramen dairy-free?

Not as written — it uses Butter. Swapping it for a plant-based alternative makes it dairy-free.

How long does Curry Ramen take to make?

About 35 minutes start to finish, but only around 23 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.

Do I need every ingredient to make Curry Ramen?

The core ingredients are essential, but you can leave out carrot, egg, scallions — they're optional and mainly there for extra flavor or finish.

How many servings does Curry Ramen make?

This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.