Summer Vegetable Curry Ramen

Name: Summer Vegetable Curry Ramen
Yield: Serves 1 serving
Ingredients: 1 package instant miso ramen; 2 cups water (500 ml); 1 eggplant; 1.8 oz ground meat (50 g); 1 green bell pepper; 2 cups water (500 ml); 5 tablespoons curry powder; 1 egg; 5 tablespoons salsa; Shredded cheese, as desired

hina_ka @cook_40397489

I had some leftover salsa, so I made summer vegetable curry ramen. The flavor is bold. The soup amount here is for one serving, but it can stretch to two. Recipe background: I wanted to eat more vegetables and have an easy dinner... but I ended up making it more properly than I expected.

hina_ka @cook_40397489

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Ingredients

Serves 1 serving

1 packageinstant miso ramen
2 cupswater (500 ml)
◎Toppings
1eggplant
1.8 ozground meat (50 g)
1green bell pepper
◎Soup
Seasoning packet from instant miso ramen
2 cupswater (500 ml)
5 tablespoonscurry powder
1egg
5 tablespoonssalsa
Shredded cheese, as desired

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Steps

1

Start with Sapporo Ichiban!
2

Prepare the ingredients. Score the eggplant before cooking.
3

Cook the ground meat in a pan. Meanwhile, bring a pot of water to a boil.
4

Transfer the cooked meat to a plate. In the same pan with the leftover oil, sauté the vegetables.
5

Cook the noodles. Boil for 2 minutes instead of the usual 3 minutes!
6

Add the miso ramen seasoning packet and 2 cups (500 ml) of water to a pot. Heat over medium, stirring until the seasoning dissolves, then add the curry powder.
7

This is the curry powder used this time.
8

Once heated, add the egg. You can beat the egg before adding, or drop it in whole.
9

Add salsa to taste. At least 5 tablespoons is recommended for good flavor.
10

Serve and top with extra salsa if you like. This lets you change up the flavor as you eat—highly recommended.
11

If you use a beaten egg, it will coat the noodles nicely.