If you’re craving something cozy, slurpy, and packed with flavor, this Japanese Curry Ramen is your new favorite comfort food. It’s warm, rich, savory, and a little sweet from the curry.
It’s like a mash-up between two amazing dishes—Japanese curry rice and ramen noodle soup. The curry broth hugs every noodle, and it’s super satisfying to eat.
You don’t need fancy ingredients or a lot of time. This is an easy weeknight win that tastes like it came from a restaurant.
Why I Love This Recipe
This one brings back memories of my first trip to Japan. I remember sitting in a tiny ramen shop in Osaka, freezing from the cold, and ordering curry ramen for the first time. One slurp in, and I knew I was going to be obsessed. It’s now something I love making at home because:
- The curry broth is super comforting and easy to make
- You can use leftover chicken or even tofu
- It only takes about 30 minutes to throw together
- It’s super filling and satisfying, perfect for cold days
Servings: 4
Cook Time: 30 minutes
Prep Time: 10 minutes
Total Time: 40 minutes
What You’ll Need
- 1 tbsp neutral oil (like canola or avocado)
- 1 medium onion, sliced thin
- 2 garlic cloves, minced
- 1 tsp freshly grated ginger
- 2 tbsp Japanese curry roux blocks (like Golden Curry)
- 4 cups chicken broth
- 1 cup water
- 1 tbsp soy sauce
- 1 tsp mirin (optional)
- 1 medium carrot, peeled and diced
- 1 medium potato, peeled and diced
- 2 cups cooked chicken breast, shredded
- 4 packs ramen noodles (instant or fresh)
- 2 soft-boiled eggs, halved
- ½ cup canned corn (drained)
- 2 green onions, sliced thin
Tools You’ll Need
- Medium pot
- Cutting board & knife
- Wooden spoon
- Ladle
- Small pot (for eggs)
- Colander (for noodles)
- Bowls for serving
Pro Tips
- Use Japanese curry roux for the real flavor—it’s easy to find at most stores.
- Prep all your veggies before you start cooking to save time.
- Add a splash more water if the curry gets too thick.
- Soft-boiled eggs can be made a day ahead.
- Want it spicy? Add a pinch of chili flakes or a drop of chili oil at the end.
Substitutions and Variations
- Use tofu instead of chicken for a vegetarian version (and switch to veggie broth)
- Swap potatoes with sweet potatoes for a sweeter twist
- Add mushrooms or spinach for extra veggies
- Use udon or rice noodles if you don’t have ramen
Make Ahead Tips
- The curry broth can be made 2 days in advance and kept in the fridge.
- Soft-boiled eggs can be made a day ahead and stored in their shell.
Let’s Cook!
Step 1: Sauté the aromatics
Heat 1 tbsp neutral oil in a medium pot over medium heat. Add 1 thinly sliced onion and cook for 3–4 minutes until soft. Add 2 minced garlic cloves and 1 tsp grated ginger. Stir for 30 seconds until fragrant.
Step 2: Add curry roux and dissolve
Add 2 curry roux blocks to the pot and stir until they start melting into the onion mixture, about 1 minute.
Step 3: Pour in broth and simmer
Pour in 4 cups chicken broth, 1 cup water, 1 tbsp soy sauce, and 1 tsp mirin. Stir well, then add 1 diced carrot and 1 diced potato. Bring to a boil, then lower heat and simmer for 15 minutes, until vegetables are tender.
Step 4: Add shredded chicken
Add 2 cups shredded cooked chicken breast to the curry broth and stir. Let it warm through for 2–3 minutes.
Step 5: Cook the ramen noodles
In a separate pot, boil water and cook 4 packs of ramen noodles according to the package. Drain and set aside.
Step 6: Assemble the bowls
Place a portion of cooked noodles in each bowl. Ladle over hot curry broth with chicken and vegetables. Top with half a soft-boiled egg, a spoonful of corn, and a sprinkle of sliced green onions.
Leftovers & Storage
- Store broth and noodles separately so the noodles don’t get soggy
- Broth keeps in the fridge for 3–4 days
- Noodles can be stored for 1–2 days
- Reheat the broth on the stove, and add noodles right before serving
Macros (Per Serving, estimate)
- Calories: 490
- Protein: 32g
- Fat: 15g
- Carbs: 58g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Japanese curry roux has starches that naturally thicken the soup and bind all the flavors. The starch grabs onto the fat and broth, creating that smooth, velvety texture. Adding the curry later in the cooking process helps keep the flavor strong and the texture thick.
Common Mistakes
- Adding noodles to the broth too early – They soak it up and get mushy
- Not simmering long enough – The veggies need at least 15 minutes to get tender and soak up flavor
- Using too much curry roux – It gets too salty or thick
- Not cooking the onions enough – They add sweetness when sautéed properly
What to Serve With
- Pickled daikon or kimchi for a crunchy, tangy side
- Iced green tea or a light soda like Ramune
- Japanese potato salad
- Gyoza (pan-fried dumplings)
FAQ
Can I make this vegetarian?
Yes, use vegetable broth and tofu instead of chicken.
Can I freeze the curry broth?
Yep! Freeze without the noodles. Thaw and reheat when ready.
Can I use leftover rotisserie chicken?
Totally. It’s a great shortcut.
Do I need Japanese curry roux?
Yes—it’s key to the flavor. You can find it at most Asian grocery stores or online.
Final Thoughts
Japanese Curry Ramen is one of those bowls that feels like a hug. It’s warm, flavorful, and crazy satisfying. Whether you’re new to Japanese cooking or a ramen pro, this one’s worth making again and again. If you try it, I’d love to hear how it turned out—drop a comment or ask any questions you’ve got!