Bowl of ramen with creamy broth and cheese topping

Miso Curry Ramen With Cheese


Curry lovers, slurp down a decadent miso curry broth topped with a surprising ingredient — shredded cheese!


  • 1 pkg. (contains 2 sets of ramen noodles and miso soup bases) Sun Noodle Miso Ramen
  • ½ onion
  • 5 brown mushrooms
  • 2-3 links (8 oz.) fresh Italian sausage
  • 6 oz. bean sprouts
  • 2 blocks of Japanese curry sauce mix
  • 25 oz. water
  • 1 clove garlic (minced)
  • 2 tbsp. olive oil
  • Any desired amount of cheese for topping (ground or shredded)


  1. Slice onion and brown mushrooms. Peel the skin off of Italian sausage to break up the meat inside.
  2. Heat olive oil in a pan and saute minced garlic.
  3. Once garlic is browned, add onions, mushrooms and Italian sausage.
  4. Once sausage is cooked, add bean sprouts, water, curry sauce mix and one bag of miso sauce. Remove from heat once the curry roux dissolves.
  5. Add noodles to 12 cups of boiling water (not listed) in a pot, and cook as indicated in the package.
  6. Pour just the curry soup from the pan into bowls and add cooked noodles.
  7. Arrange the vegetables and sausage on top of the noodle soup and sprinkle with cheese.


  • Add 1 tablespoon of rice powder or cornstarch in step 3, to get thicker and richer texture.