This Japanese Curry Ramen is the ultimate comfort food—rich, savory, and packed with cozy curry flavor.
It’s got everything: a deep umami broth, slurp-worthy thin, small ramen noodles, and tender bites of chicken or veggies.
It’s like a warm hug in a bowl, perfect for chilly nights or whenever you need a little extra comfort. Plus, it’s a great way to introduce kids to Japanese flavors in a fun, familiar way!
What You’ll Need
For the Broth:
- 2 tbsp vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 2 tbsp Japanese curry powder
- 1 tbsp soy sauce
- 1 tbsp mirin (optional)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup water
- 2 tbsp cornstarch + 3 tbsp water (for thickening)
For the Toppings:
- 2 chicken thighs, sliced (or tofu for vegetarian)
- 2 packs fresh thin, small ramen noodles
- 2 soft-boiled eggs, halved
- 1/2 cup corn kernels
- 1/2 cup sliced green onions
- 1 sheet nori, cut into strips
- 1 tsp sesame seeds
How to Make It
1. Sauté the Aromatics
Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add the diced onions, minced garlic, and grated ginger. Cook until fragrant and onions turn translucent, about 3 minutes.
2. Add the Curry Powder
Stir in 2 tbsp Japanese curry powder and mix well. Let it toast for about 30 seconds to release its aroma.
3. Pour in the Broth
Add 4 cups chicken broth, 1 cup water, 1 tbsp soy sauce, and 1 tbsp mirin. Stir well and bring to a gentle simmer.
4. Thicken the Broth
In a small bowl, mix 2 tbsp cornstarch with 3 tbsp water. Slowly pour into the broth, stirring constantly until slightly thickened.
5. Cook the Chicken
Add sliced chicken thighs to the broth and let simmer for 5-7 minutes until fully cooked.
6. Cook the Ramen
Boil thin, small ramen noodles separately according to package instructions, then drain.
7. Assemble the Bowl
Place cooked thin, small ramen noodles in a bowl. Ladle hot curry broth with chicken over the noodles. Add toppings: soft-boiled egg, corn, green onions, nori, and sesame seeds.
Leftovers & Storage
- Separate for Best Results: Store leftover broth separately from the cooked ramen noodles to prevent them from getting soggy.
- Fridge: Keep the broth in an airtight container in the fridge for up to 3 days.
- Freezer: The broth can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm the broth on the stove over low heat until hot. Add fresh noodles and toppings when serving for the best texture.
Final Thoughts
Japanese Curry Ramen is a delicious, comforting dish that’s perfect for family dinners or cozy nights in.
It’s simple enough to make on a busy weeknight but flavorful enough to impress anyone at the table!
Give it a try, and don’t forget to come back and tell me how it turned out. I’d love to hear your favorite toppings or any tweaks you made. Happy cooking! 🍜😊