15-Minute Curry Ramen with Leftover Ham

Ingredients

• 1 egg (, soft-boiled (Optional))
• 1 tablespoon butter
• 1 clove garlic (, minced)
• 1 tablespoon curry powder
• 1 cup coconut milk
• 1 cup broth ((chicken or beef))
• 1 pack instant ramen (seasoning packet discarded or saved for another dish)
• 1 baby bok choy (, cut to bite size pieces)
• 3 slices leftover ham
• 1 tablespoon green onion (, chopped)
• Homemade chili oil ((Optional))

Steps

1. 1

   (Optional) If you’re making the soft boiled egg, bring a small pot of water to a boil. Turn to medium-low heat and slowly lower the egg into the pan using a ladle. Simmer for 5 to 6 minutes for a soft-boiled egg.

2. 2

   Add the butter into a small saucepan and heat over medium-low heat until melted. Add the garlic and curry powder. Stir to release the fragrance, 1 minute or so.

3. 3

   Add the coconut milk. Bring to a boil over medium heat.

4. 4

   Add the broth. Let cook until boiling again.

5. 5

   Add the instant ramen, baby bok choy, and ham (you can heat up the ham in the microwave as well, for a prettier presentation). Simmer for 2 to 3 minutes, until the noodles are cooked through. Immediately transfer everything to a serving bowl.

6. 6

   Top with the soft-boiled egg, if using. Garnish with green onion. You can use some homemade chili oil or a pinch of chili flakes to spice up the broth.

7. 7

   Enjoy the ramen as a main dish while hot!