It all began when our friends took us to try ramen for the first time. Not the $1 packet stuff. The real stuff. Cody and I were hooked from our first slurp. They say noodles symbolize a long life in the Japanese culture… so noodles are now a staple for our household. And while this isn’t super traditional ramen, it’s dang good.
Cody has a favorite ramen dish at our favorite ramen place… and THIS is my current best attempt at it. I won’t dare name it similar or call it a dupe just yet… it’s it’s own thing entirely! It has delicious heat and a creamy chicken curry broth… YUM. Best served with a heavy amount of green onions!
| Makes about 2 bowls worth
Print this recipe below
1 packet or 3.5 TBSP of red curry paste
2 TBSP olive oil
3 cups of chicken bone broth
1/3 cup coconut aminos (or soy sauce)
1 tbsp ginger
2 tsp sesame oil
2 tsp red chili flakes
Two bunches (6oz) of Authentic ramen noodles
2 large handfuls of spinach
2 cups chopped green onion
*optional: soft boiled egg and any other fav ramen toppings of yours! You can also grill some chicken for this. I just prefer no meat!
Heat your olive oil in a larger pot over medium-high heat. Whisk your red curry paste, ginger and coconut aminos in with the oil and whisk constantly for about a minute.
Pour in your chicken broth slowly, whisking the whole time so that there are no clumps.
Bring broth to a simmer and place your ramen and spinach in the broth mixture. Stir occasionally until cooked. About 5 minutes. (Depends on the ramen noodles you use! Normally they cook quickly!
Assembly time!! Put your ramen into your bowl. Top with lots of chopped green onions, red chili flakes and sesame oil! Also, a soft boiled egg, if you prefer.