Curry Ramen: The Perfect Leftover Transformation

As always, the main question in our family is: "What's for lunch?" and "What's for dinner?" It seems like someone is always asking, and on busy days, finding an answer can be a challenge.

When you don't have enough time, you have to get creative with what you already have at home. Instead of cooking a completely new meal, I looked at the leftover Japanese curry from the day before and thought about how I could turn it into something entirely different.

The answer was simple: Curry Ramen.

One of the things I love about Japanese cooking is that leftovers rarely feel like leftovers. With just a few additional ingredients, a hearty curry can be transformed into a rich and satisfying bowl of ramen.

To make the broth, I started with the leftover Japanese curry and added water along with Ramen Soup Base (Tonkotsu), following the recommended ratio on the bottle. Once the broth reached the flavor I wanted, I added a splash of Yamasa Soy Sauce, a little mirin, and a drizzle of sesame oil. The result was a deliciously rich curry broth with layers of umami and depth.

For the noodles, our preferred choice is always udon noodles. Their thick, chewy texture works beautifully with the rich curry broth and makes the dish even more comforting.

One of the perks of having Asian Market Sotogrande nearby is the availability of authentic Japanese and Asian ingredients that can instantly elevate a simple meal. For this bowl, we used Char Siu pork, which added a gourmet touch and made the ramen feel like something you would order at a specialty ramen shop.

To finish the bowl, I added a boiled egg and some cabbage that happened to be in the fridge. Nothing complicated. No special preparation. Just a handful of ingredients coming together to create a delicious and comforting lunch.

And that was it.

Lunch solved.

Available at Asian Market Sotogrande

If you'd like to recreate this quick Curry Ramen at home, you can find many of the key ingredients at Asian Market Sotogrande:

• Char Siu Pork

• Mirin

• Yamasa Soy Sauce

• Udon Noodles

• Ramen Soup Base (various broth flavors)

• Sesame Oil

• Shichimi Togarashi

Quick Curry Ramen Recipe

Ingredients

• Leftover Japanese curry

• Water

• Ramen Soup Base (your preferred flavor)

• Yamasa Soy Sauce

• Mirin

• Sesame Oil

• Udon noodles

• Char Siu pork (cooked according to package instructions, or, as I did in this instance, fry it like a bacon - for a change and to experiment :))

• Boiled egg

• Cabbage

• Shichimi Togarashi (for a spicy kick)

Method

1. Heat the leftover Japanese curry in a pot.

2. Add water and Ramen Soup Base according to the instructions on the bottle.

3. Season with Yamasa Soy Sauce, mirin, and sesame oil to taste.

4. Cook the udon noodles according to package directions.

5. Place the cooked noodles in a serving bowl.

6. Pour the curry broth over the noodles.

7. Top with Char Siu pork, a boiled egg, and cabbage.

8. Serve immediately and enjoy. Add the Togarashi if you want a bit of spic on your ramen (as I do).

From Curry to Ramen

What I love most about this dish is that it proves you don't always need a complicated recipe to create something special. Sometimes all it takes is a little creativity, a few pantry staples, and yesterday's dinner.

The leftover Japanese curry became a completely different meal, transforming into a rich bowl of Curry Ramen filled with chewy udon noodles, savory Char Siu, and a flavorful broth that tasted like it had been simmering for hours.

Simple, delicious, and practical.

Exactly the kind of meal that helps answer the daily family question:

"What's for lunch?" 🍜🥢