Scheff's Table—easy curry ramen recipe

Scheff’s Table—easy curry ramen recipe

Some ramen restaurants cook their broth for 24 hours or longer, this is an easy, shortcut recipe that makes pretty darned good ramen, if I do say so myself.

Ted Scheffler

June 14, 2019

While some ramen restaurants cook their broth for 24 hours or longer, this is an easy, shortcut recipe that makes pretty darned good ramen, if I do say so myself. — Photo by Ted Scheffler.

When I was young, our family lived in Japan for a few years. Much later—when I was in graduate school in NYC—I rediscovered my love of ramen. I’m NOT talking about the dried, prepackaged ramen noodles with a powdered broth packet inside. I’m talking about real ramen made with fresh noodles. While some ramen restaurants cook their broth for 24 hours or longer, this is an easy, shortcut recipe that makes pretty darned good ramen, if I do say so myself.

Ingredients for curry ramen:

1 lb. fresh ramen-style Asian noodles (available at Asian markets)
4 cups chicken stock
1 cup beef stock
2 Tbsp soy sauce
1 Tbsp curry powder
2 green onions, minced
2 oz. very thinly-sliced beef, such as flank steak (you could also substitute beef, chicken, shrimp, tofu, etc.)
1 hard-boiled egg, sliced
Salt to taste
Togarashi spices to taste (available at Asian markets)

The curry ramen method:

1. In a stock pot, bring chicken and beef broth to a low boil over medium-high heat. Add the curry powder and soy sauce to the pot. Stir and simmer until the curry is dissolved and well-incorporated into the broth.
2. While the ramen broth is cooking, bring a large separate pot of water to boil for the noodles. Boil the noodles for 2-3 minutes, or according to package directions, stirring and separating continually. Drain the noodles in a colander and rinse with cold water. Set the noodles aside.
3. When the broth has been thoroughly heated through – about 10 minutes – place a serving of the cooked noodles into a large serving bowl and top with the slices of beef.
4. Taste the broth and add salt if necessary. You probably won’t need much, since the soy sauce is quite salty. Ladle the hot broth over the noodles just to cover. The steaming hot broth will gently cook the meat slices.
5. Garnish the ramen with green onion and sliced egg and finish it with a sprinkling of togarashi.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Scheff’s Table, The Dish, Utah Bites, Utah Food, Utah Stories

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Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.