Creamy Curry Ramen in 20 minutes Ingredients For the Miso Curry Broth: 2 tbsp oil 6 cloves garlic, minced 2 tsp ginger, minced 1 tbsp lemongrass 2 tbsp curry paste 1 tbsp miso paste 1 can coconut milk (400 mL) 2 cups chicken broth 2 tbsp fish sauce 1 tbsp or more of hot sauce (adjust to your preference) 1 tbsp sugar 4 kaffir lime leaves 2 portions instant ramen noodles For the Beef Topping: 500 g beef mince 1 tbsp oil for cooking 3 cloves garlic, minced 1/2 shallot, minced 2 tsp ginger, minced 2 tsp soy sauce 1 tsp dark soy sauce 1 tbsp fish sauce 1 tsp sugar Toppings: Soft-boiled egg Sliced green onions Sesame seeds Hot sauce Instructions 1. Prepare the Curry Broth Heat 2 tbsp oil in a medium saucepan over medium heat. Sauté garlic, ginger, and lemongrass for 1–2 minutes until fragrant. Stir in curry paste and miso paste, cooking for 1 minute to bloom the spices. Add coconut milk, chicken broth, fish sauce, hot sauce, sugar, and kaffir lime leaves. Bring to a gentle simmer and taste — adjust seasoning if needed. 2. Prepare the Beef Topping Heat 1 tbsp oil in a skillet over medium-high heat. Add garlic, shallot and ginger, sauté 30 seconds until fragrant. Add beef mince and cook until browned, breaking it up with a spatula. Stir in soy sauce, dark soy sauce, fish sauce, and sugar. Cook another 1–2 minutes until the beef is nicely caramelized and flavorful. Taste and adjust seasoning. 3. Cook the Ramen Add the noodles to the simmering broth. Cook according to package instructions (usually 3–5 minutes) until noodles are tender but still springy. 4. Assemble the Bowls Divide the cooked noodles between two bowls. Pour the creamy curry broth over the noodles. Top each bowl with a generous portion of the beef topping. Add toppings like soft-boiled eggs, sliced green onions, nori seaweed and hot sauce. Enjoy! #ramen #noodles #DinnerIdeas #EasyRecipes - @geniuseatss