Creamy Curry Ramen
It’s complex. It’s easy. It’s creamy. It’s my take on tantanmen ramen. Meet my go-to japanese noodle soup order when my halal life demands a pork-free, flavor-packed bowl of ramen.
September 13, 2022
Soup Base











cups of stock (veg. or chicken)

cloves of garlic, smashed

yellow onion + scallion ends

heaping Tbsp. white miso

tsp. red curry paste (varies by spice level)

cup tahini

Tbsp. rice vinegar

Tbsp. sugar (varies by spice level)

Tbsp. sambal oelek (varies by spice level)

cup heavy cream

Tbsp. butter

tsp. salt

Ramen noodles


Buttercorn kernels

Oyster mushrooms

Crispy Miso Beef

Bok Choy


Soft soy egg

Special Equipment

Sieve or strainer

Step 1

In a large pot, boil the stock, garlic, onions, miso, and curry paste together for 30 minutes, covered, on medium-low heat. You’ll know it’s done simmering when the onions are fully softened and almost disintegrating.

Step 2

While the stock simmers, you can prepare your toppings such as  corn and mushrooms by frying them in some butter and salt (but only salt them after they’re fried). Set your toppings aside for later assembly.

Step 3

Using a sieve, strain all solids from the broth and discard them.

Step 4

Add the tahini, vinegar, sugar, and sambal/chili paste to the broth. Simmer, while covered on low heat for another 15 minutes.

Step 5

Add 2 tsp salt, heavy cream, and butter to the broth and turn off the heat.

Step 6

Tasting the broth is crucial before moving forward! Taste for spice/salt/acid. If it’s too acidic, add a Tbsp of butter at a time and taste again. If it’s too spicy, add heavy cream or butter + 1 Tbsp sugar. If it’s bland or too creamy for your taste, add more salt, vinegar, and/or chili paste.

Step 7

Boil ramen noodles separately as instructed on their package and do not add them to the broth yet!

Step 8

Assemble each serving bowl individually in this order:
1. Broth

2. Noodles

3. Toppings

Step 9