Curry Ramen
A rich, comforting bowl of ramen with a spicy curry broth, tender chicken, soft-boiled egg, and fresh vegetables. Perfect for a cozy weeknight dinner.
- Total time
- 35 min
- Servings
- 2
- Calories
- 650
- Protein
- 45g
Ingredients
- 2 packages ramen noodles
- 4 cups chicken broth
- 2 tbsp curry powder
- 1 lb chicken breast
- 2 large eggs
- 2 cups baby spinach
- 3 stalks green onions
- 8 oz tofu
Instructions
- 1
In a medium pot, bring 4 cups chicken broth and 2 tbsp curry powder to a boil over high heat, then reduce to a simmer. Let it bubble gently for 5 minutes until fragrant and slightly thickened.
- 2
While broth simmers, place 2 eggs in a small saucepan, cover with water, and bring to a boil. Cook for 6-7 minutes for a soft yolk, then transfer to ice water and peel.
- 3
Season 1 lb chicken breast with salt and pepper. In a skillet over medium-high heat, sear the chicken for 4-5 minutes per side until golden and cooked through (internal temp 165°F). Let rest, then slice thinly.
- 4
Add 8 oz tofu (cubed) and 2 cups baby spinach to the simmering broth. Cook for 2-3 minutes until spinach wilts and tofu is heated through.
- 5
Cook 2 packages ramen noodles according to package directions (usually 2-3 minutes in boiling water), then drain and divide between two bowls.
- 6
Ladle the hot broth, tofu, and spinach over the noodles. Top with sliced chicken, halved soft-boiled eggs, and sliced green onions. Serve immediately.
- 7
For extra heat, stir in sriracha or chili oil before serving.
Tools you’ll need
- Medium pot
- Small saucepan
- Skillet
- Knife
- Cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
