Red Laquered Ramen Bowl with Red Curry Ramen, and chopsticks


This recipe was inspired by a special they had at our local ramen shop a few years ago. It was an instant classic from the first time I tasted it, and I crave it all the time. Red curry paste, shiitake mushrooms, and sesame oil add depth and flavor to the broth. It’s delicious at its most basic, but sliced scallions and boiled egg really take it over the top.
Course Soup, Weeknight Dinner
Cuisine fusion, Japanese
Prep Time 5 minutes
Cook Time 25 minutes
come to pressure 17 minutes
Total Time 30 minutes
Servings 4 people
Author Lauren Keating


  • 6 cups Chicken Stock
  • page 133, or low-sodium
  • store-bought chicken stock
  • 1 tablespoon grated peeled
  • fresh ginger
  • 1 tablespoon red curry paste
  • 1 pound boneless skinless
  • chicken breast
  • 3 1/2 ounces shiitake
  • mushrooms sliced
  • 1/4 cup rice vinegar
  • 2 tablespoons sesame oil
  • 9 ounces ramen noodles
  • preferably organic
  • 2 scallions white and green
  • parts sliced (optional)
  • 2 Pressure-Cooked
  • Hardboiled Eggs page 138,
  • halved optional


  • In your pressure cooker, combine the chicken stock,
  • ginger, curry paste, chicken, mushrooms, vinegar, and
  • sesame oil. Lock the lid in place and set the cooker to High
  • pressure for 20 minutes.
  • When the cook time ends, manually release the pressure.
  • Carefully remove the lid and remove the chicken from
  • the pot.
  • Add the ramen noodles. Let sit, uncovered, for 5 minutes,
  • or until soft.
  • Shred the chicken and return it to the pot. Stir
  • to combine.
  • Top the soup with the scallions and eggs (if using).


Ramen has come a long way since college. Skip the 25-cent packets and look for organic noodles made with minimal ingredients. If they come with a seasoning packet, throw it away— you don’t need it.
Recipe Reprinted with Permission of the Publisher.