15-Minute Curry Ramen with Leftover Ham

1 standard portion

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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))

Method

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. 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. Add the coconut milk. Bring to a boil over medium heat.
4. Add the broth. Let cook until boiling again.
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. 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. Enjoy the ramen as a main dish while hot!