Description
This Quick Japanese Curry Ramen with Spicy Pork recipe offers a comforting bowl of rich, flavorful curry broth paired with tender ramen noodles and spicy, savory pork mince. The dish features Japanese curry cubes simmered to perfection, enhanced by umami soy sauce, sweet mirin, and a spicy kick from doubanjiang chili bean paste. Garnished with fresh baby spinach, spring onions, and pickled ginger, this comforting ramen is perfect for a fast and satisfying meal.
Ingredients
Scale
Broth
- 1 litre (1 qt) chicken stock
- 8 pieces (150g or 5 oz) Japanese curry cubes
- 2 tbsp soy sauce
- 3 tbsp mirin
Spicy Pork Mixture
- 1 tbsp vegetable oil
- 300g (10.5 oz) pork mince
- 2 tbsp doubanjiang chilli bean paste
- 100g (3.5 oz) baby spinach
- 1 tbsp soy sauce
Other
- Cooked ramen noodles
- 1 spring onion (scallion), trimmed and finely sliced
- Japanese pickled ginger
Instructions
- Boil Water for Noodles: Place a pot of water over high heat and bring it to a boil. This boiling water will be used later to cook the ramen noodles properly, ensuring they become tender but not mushy.
- Prepare Curry Broth: In a large pot, heat the chicken stock until it begins to simmer. Add the Japanese curry cubes, soy sauce, and mirin, then reduce the heat to medium-low. Let the mixture simmer for 6 to 7 minutes, stirring occasionally, until the curry cubes dissolve completely and the broth thickens slightly, creating a rich, flavorful soup base.
- Cook Spicy Pork Mixture: While the broth simmers, heat vegetable oil in a wok or frying pan over high heat. Add the pork mince and stir-fry until nearly cooked through. Mix in the doubanjiang chili bean paste thoroughly for a spicy kick. Then add the baby spinach and soy sauce, continuing to stir-fry for another 2 minutes until the spinach wilts. Remove from heat and set aside.
- Cook Ramen Noodles: Cook the ramen noodles in the already boiling water according to package instructions until just tender. Drain well to remove excess water, ensuring the noodles remain firm and springy.
- Assemble and Serve: Divide the cooked ramen noodles evenly between serving bowls. Ladle the hot curry broth over the noodles, then top with the spicy pork and spinach mixture. Garnish with finely sliced spring onion and serve with Japanese pickled ginger on the side to add a tangy contrast. Serve immediately to enjoy the best flavors and textures.
Notes
- Adjust the amount of doubanjiang chili bean paste according to your preferred spice level.
- You can substitute pork mince with ground chicken or beef if preferred.
- For a vegetarian version, omit the pork and use vegetable stock with tofu instead of meat.
- If you prefer a thicker curry broth, simmer it a bit longer to reduce.
- Use fresh ramen noodles if possible for best texture, but dried or instant noodles will also work.
Keywords: Japanese curry ramen, spicy pork ramen, quick ramen recipe, Japanese curry cubes, easy ramen broth, doubanjiang pork, comfort food, Japanese cuisine