Curry Ramen

• 1 packet of shoyu or shio ramen*
• 1/4 small (60 g) onions, thinly sliced
• 1/2 cup (80 – 100 g) protein of choice (I used thinly sliced vegan beef)
• 1 Japanese curry roux cube, thinly sliced**
• 1 scallion, sliced
• knob of butter, for serving
• sliced cheese, optional

1. 1

   Sauté onions in a small pot over medium high heat. Add protein of choice and cook per recommended time (depending on the protein). Add 2 cups of water and bring to a boil. Add the noodles and soup base and cook for 2 minutes. Once noodles are loosened, reduce heat to low to medium low (gentle simmer) and dissolve the curry roux in a ladle.

2. 2

   Once dissolved, mix well and remove from heat.

3. 3

   Serve in a ramen bowl and top with scallions, butter and/or cheese. Enjoy!

Homemade 'instant' noodle version

1. 4

   Mix all the soup base ingredients in a bowl and set aside. Add this soup base in instead of seasoning packet and reduce amount of water to 450 ml instead of 500 ml.