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What is Curry Ramen?
Curry ramen (カレーラーメン) combines ramen noodles with Japanese curry. In this version, inspired by Midnight Diner: Tokyo Stories (Season 2, Episode 8), the Master spoons curry over instant ramen. It’s a quick, satisfying way to turn leftover curry into another meal.
My Recipe Story
While recreating dishes from Midnight Diner: Tokyo Stories, curry ramen was the one I hesitated to try. I hadn’t eaten instant ramen in years! But it reminded me of my college days, and I wanted to give the Master’s method a try. I made Japanese curry for dinner and saved a portion for the next day’s ramen. With the curry already prepared, it was such an easy meal to put together.
If you enjoy the show, explore my Season 1 recipes and Season 2 recipes to recreate more dishes at home!
Key Ingredients
- Instant dried noodles – I use Sapporo Ichiban Shio Ramen (salt-flavored ramen), which appears to be what the Master uses in the show. Other brands work, too—choose a simple flavor that complements the curry. You’ll also use the seasoning packet to make the soup base.
- Japanese Curry – Leftover homemade Japanese curry makes this meal quick and easy, but freshly made curry works, too. If it has thickened in the refrigerator, stir in a little water when reheating.
- Melting cheese (optional) – In the show, a young diner asks for torokeru cheese (とろけるチーズ), a Japanese processed cheese that melts easily over hot food. I skip it, but you can add a slice if you’d like a creamy, cheesy topping.
How to Make Curry Ramen
I follow the Master’s method from Midnight Diner using instant ramen and Japanese curry.
- Reheat the curry. Add a little water to loosen the sauce and heat gently, stirring often, until hot.
- Cook the ramen. Prepare the noodles and soup with the included seasoning packet, following the package instructions.
- Assemble and serve. Transfer the noodles and broth to a bowl, spoon the hot curry over one side, and enjoy immediately!
Nami’s Recipe Tips
- Loosen up the curry – Leftover curry thickens in the refrigerator. Stir in a little water as you reheat it so it’s easier to mix with the noodles and broth.
- Use the seasoning packet for the soup base – In this recipe, the curry goes on top of the ramen, so use the included seasoning packet to flavor the broth. If you prefer to skip it, use a lightly seasoned broth instead of plain water.
- Serve immediately – Ramen noodles absorb the broth quickly and soften as they sit. Have everything ready so you can enjoy them as soon as they’re cooked!
Popular Ramen Recipes on Just One Cookbook
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Curry Ramen from Netflix Midnight Diner: Tokyo Stories
Ingredients
- 1 package instant ramen noodles (I recommend Sapporo Ichiban brand of salt-flavored shio ramen)
- 1 serving leftover Japanese curry (your choice; I use Japanese Chicken Curry)
- ¼–½ cup water (or more, as needed)
Instructions
- Gather all the ingredients. Add 1 serving leftover Japanese curry to a pot and stir in ¼–½ cup water to loosen the sauce. Heat over low, stirring often, until steaming hot, a few minutes. If the gravy is too thin, simmer uncovered until reduced. Cover and keep warm.Nami's Tip: Curry sauce thickens into a paste as it cools. It tends to burn while reheating, so thinning it with water helps avoid scorching.
- Add the dried noodles and seasoning packet from 1 package instant ramen noodles to a pot of boiling water. Cook according to package instructions, usually 3 minutes.
- When the dried noodle block begins to moisten, gently loosen and separate the noodles with cooking chopsticks. Continue boiling and stirring per package instructions until the noodles are glossy, pliable, and chewy. Transfer the noodles and broth to a ramen bowl.
To Serve
- Ladle the hot curry sauce on one side of the noodles. Serve immediately.Nami's Tip: In the "Midnight Diner" drama, Master served the curry over one-third of the noodles.
To Store
- Reheat and serve only the portion of leftover curry you plan to eat, as repeated reheating diminishes its quality and safety. Cool and store any leftover curry within 2 hours of reheating. Refrigerate for up to 3–4 days from the initial cook date, or freeze for up to 1 month.
Nutrition
The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.
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