Curry chicken ramen takes the comfort of chicken noodle soup and the deliciousness of ramen and mashes them together into a powerhouse bowl of soup that will kick illness to the curb. There might be some truth to the home remedy of chicken soup for a cold.
Studies show it may have healing properties and help aid upper respiratory illnesses. See, mamas do know best! Curry chicken ramen takes the healing powers of chicken soup with the added benefit of ginger and turmeric (in curry powder), two roots known for their anti-inflammatory and antioxidant properties. Cinnamon, cloves, and coriander, among other spices in curry powder, aid in digestive issues such as upset stomachs and diarrhea. That’s one mighty fine and souper powerful bowl of soup!
When I set out to make curry chicken ramen, I didn’t intend to make an excellent home remedy for a cold; I just wanted a good bowl of soup. So the plan was to make homemade chicken stock in the pressure cooker (a miracle cooker!) with some Asian components that I had in the fridge-ginger, cilantro, scallions, and Thai chile- and then I threw in some pork chops and bacon to clean out the fridge, and so began the ramen path.
This is not ramen in its traditional sense, but it’s an excellent substitute when you want the comfort of chicken noodle soup with a funky mock ramen twist. Once the broth was done, I added some soy sauce and sesame oil and threw in some scallion tops, hard-boiled eggs (or soft-boiled, tea eggs, or no eggs), and vermicelli noodles to complete its mock ramenness. I know what you’re thinking, so you don’t even use ramen noodles? Go for it, for sure.
One of the best parts of this bowl of curry chicken ramen is it’s adaptable and still tasty. Pork is an optional addition to the homemade stock. You can also use store-bought chicken broth and simmer it with Asian aromatics. Or, you can leave out the Asian aromatics altogether and add corn kernels and a touch of curry powder to the broth, a seemingly strange but complementary pairing.
Spiced Curry Chicken Ramen Recipe
- 10 cups chicken broth
- 3 cups rotisserie chicken sliced
- 1 teaspoon curry powder
- ¼ cup soy sauce
- 1 teaspoon sesame oil
- 16 ounces ramen noodles
- 1 cup corn kernels thawed
- ½ cup carrot shredded
- ½ cup green onion tops chopped
- ¼ cup cilantro leaves
- 5 medium eggs soft or hard-boiled
- Heat the broth with the shredded chicken to a gentle boil.
- Add the curry powder, soy sauce, and sesame oil.
- If you plan to eat the soup all at once, you can cook the noodles in the broth. If not, you should cook the noodles separately.
- Add the desired amount of noodles to a bowl, then top with broth, corn, carrots, green onions, cilantro, and eggs.