Japanese · Dinner
Curry Ramen Noodle Bowl
Pork ramen bowl built on a curry-spiked pork and vegetable broth, simmered with curry powder, garlic, and ginger, then poured over wheat noodles with seared pork slices, soft-boiled egg, scallion, and bean sprout. Finished with a scallion and sesame garnish, it lands savory, warming, and lightly spiced.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
48.3gProtein
22.7gFat
52.1gCarbs
4.2gSugar
3.4gFiber
1580mgSodium
382mgChol
6.1gSat Fat
980mgPotassium
95mgCalcium
4.8mgIron
1.6mcgVitamin B12
8mgVitamin C
protein-rich
gluten-free-adaptable
spice-route
hidden-gems
Instructions
1
Prep
Slice the pork tenderloin into thin medallions. Mince the garlic, grate the ginger, and soft-boil the egg for 7 minutes, then peel and halve.
2
Heat
In a skillet over medium-high heat, sear the pork medallions 2 to 3 minutes per side until browned outside and just cooked through with no pink remaining.
3
Bloom
Push the pork to the side, add garlic and ginger, and cook over medium heat for 30 seconds until fragrant and golden.
4
Simmer
Stir curry powder into the skillet, then pour in the chicken stock, soy sauce, salt, and black pepper. Simmer over medium heat for 8 minutes until broth deepens to golden and slightly thickens.
5
Plate
Place cooked ramen noodles in a deep bowl, pour the curry broth and pork over the top, and arrange the egg halves and bean sprout alongside. Scatter sliced scallion and sesame oil over the bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork tenderloin
- 7 oz100g, about 1 individual portion ramen noodles, cooked
- 2 cup480ml chicken stock
- 4 tsp4 tsp curry powder
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 22 eggs, soft-boiled and halved
- 22 scallion
- 1/2 cup50g bean sprout
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
