Japanese Curry Ramen Published: September 3, 2025 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Japanese Curry Ramen 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x 1 immi ramen packet ¼ yellow onion, cut into wedges ½ small carrot, roll cut ½ small Yukon gold potato, quartered ⅛ tsp ginger, grated ½ clove garlic, minced 1 tbsp neutral oil 1 cup chicken broth 1 tsp honey 1 tsp soy sauce 1 tsp ketchup 1 cube Japanese curry roux Green onions, thinly sliced Cook Mode Prevent your screen from going dark Instructions Boil a pot of water and cook ramen noodles for 4 minutes. Then, rinse under cold water and drain. Set aside. In the same pot, heat oil over medium heat. Add the onions and sauté until translucent, about 3-4 minutes. Add the garlic and ginger and sauté together. Then, add the chicken broth, honey, soy sauce and ketchup. Stir until well combined. Add the carrots and potatoes. The broth should barely cover the ingredients, so add more chicken broth if needed. Bring to a boil then simmer, covered, on medium low for 15 minutes, stirring occasionally. Cook until carrots and potatoes are fork tender. Dissolve 1 block of japanese curry roux into the broth then simmer, uncovered, for 5 more minutes until curry thickens. Taste and adjust for seasoning. To serve, pour curry over ramen noodles and top with green onions. Enjoy!