Ingredients
Scale
- 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
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!