Description

A rich, creamy, and spicy coconut curry ramen filled with tender shiitake mushrooms, soft boiled eggs, and perfectly cooked ramen noodles. This quick and flavorful dish is the perfect warming meal for any occasion.

Ingredients

Units Scale

3 tbsp toasted sesame oil, divided
3.3 oz shiitake mushrooms, torn into small pieces
4 garlic cloves, grated
1 tbsp freshly grated ginger
4 cups chicken broth (or vegetable broth for a vegetarian option)
1/2 tsp ground turmeric
1/2 tsp brown sugar
2 tbsp low sodium soy sauce
1 tbsp fish sauce
1 tbsp sambal or other chili paste (optional, adjust to taste)
2 tbsp mild red curry paste
1 can (14 oz) unsweetened full-fat coconut milk
1 tbsp lime juice
9 oz instant ramen noodles
Chili oil (for serving)
Sesame seeds (for serving)
Chopped chives (for serving)
4 boiled eggs, cooked for 7 minutes (soft boiled)

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Instructions

Prep the Ingredients:
Grate the garlic and ginger. Tear the shiitake mushrooms into small, bite-sized pieces.
Cook the Shiitakes:
Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the torn shiitake mushrooms and cook until they start to brown. Drizzle with another tablespoon of sesame oil, season with salt and pepper, and cook until crispy. Remove from the pot and set aside.
Cook the Garlic and Ginger:
Reduce the heat to low and add the remaining tablespoon of sesame oil to the pot. Add the grated garlic and ginger, cooking until fragrant, about 1 minute.
Make the Broth:
Deglaze the pot with chicken broth (or vegetable broth), stirring with a wooden spoon to scrape up the browned bits from the bottom of the pot. Bring the broth to a boil.
Add Seasonings:
Stir in the ground turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and sambal (if using). Add the coconut milk and lime juice, then stir until fully combined.
Cook the Noodles:
Once the broth begins to boil, add the instant ramen noodles and cook for 2 minutes, or according to package instructions. If you’re not serving immediately, cook the noodles separately to avoid them absorbing too much broth.
Serve:
Ladle the ramen into bowls and top with the crispy shiitakes, boiled eggs, sesame seeds, chopped chives, and a drizzle of chili oil. Serve hot and enjoy!

Notes

For a vegetarian option, replace the chicken broth with vegetable broth and omit the fish sauce.
Adjust the amount of sambal or chili paste to suit your desired spice level.
To make the ramen creamier, you can add a splash of heavy cream or extra coconut milk.
If you prefer a thicker broth, let it simmer for an additional 5-10 minutes before adding the ramen noodles.

Nutrition

Serving Size: 1 bowl
Calories: 115 kcal
Sugar: 5g
Sodium: 850mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg