Updated: Nov 25, 2020
Hot curry turns this Japanese summer-time ramen noodle favorite into a winter warmer. Dip. slurp, enjoy, repeat!
Ingredients (serves 2)
2 servings of ramen noodles (egg noodles also works)
3-4 oz of coconut milk
Garnishings/sides (Pick as many as you want! Add other things if you’d like! Get creative!)
Pickled bamboo shoots
Fried tofu etc
Cook your favorite brand of ramen noodles according to the packet.
Once cooked, drain and leave in a bowl of cold water to soak for a while.
In another pot, mix Mekhala Living Organic Yellow Curry Paste, coconut milk, and water. Heat on low heat and mix until all combined. Salt to taste.
Transfer noodles from cold water and drain into a separate bowl. Add your favorite sides such as seaweed, green onions, etc.
Serve curry and noodles in separate bowls.
How to eat tsukemen (Dip, Slurp, Savor, Repeat!) :
Take a small amount of noodles and/or any of the sides and dip it into the curry.
Slurp the noodles and enjoy! The contrast between the hot curry and cold noodles is sure to impress!