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Red Curry Ramen

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Lauren Keating’s new book hits the mark for me.  One Pot, Healthy eating, that tastes good and doesn’t require too many  ingredients I don’t normally have on hand.    Better than that, the one pot includes, Skillet, Instant Pot, Slow Cooker, Sheet Pan and Air Fryer.  There is something for everyone and all the new shiny toys too!   Love that!!


I was lucky enough to get a review copy of Healthy Eating One Pot Cookbook and see some of the recipes up close and personal before the March 26th release date, and I knew that these were the kind of recipes I would use over and over again.  Full Disclosure, this website is an Amazon LLC affiliate and will make a small commission if you make a purchase though any of my links.  Good, that’s out of the way…

Make ahead friendly?

Absolutely!  So many of the recipes can easily fit into a weekly meal prep routine, and they are flexible in terms of substitutions if you have some picky eaters in the house.   In general most of these dishes can be made on Sunday and be good for 4-5 days in the fridge if you watch your best before dates.

So, to sum it up, One Pot, Healthy, Delicious, Prep Aheadable, traditional dishes with a twist, using all the latest and greatest tool available to help us busy folks get dinner on the table.

What are you waiting for?   I’m sharing three recipes Live on the Love on a Plate Facebook Community and YouTube.   Come see what you’re missing!

Red Laquered Ramen Bowl with Red Curry Ramen, and chopsticks


Lauren Keating
This recipe was inspired by a special they had at our local ramen shop a few years ago. It was an instant classic from the first time I tasted it, and I crave it all the time. Red curry paste, shiitake mushrooms, and sesame oil add depth and flavor to the broth. It’s delicious at its most basic, but sliced scallions and boiled egg really take it over the top.
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Prep Time 5 mins
Cook Time 25 mins
come to pressure 17 mins
Total Time 30 mins
Course Soup, Weeknight Dinner
Cuisine fusion, Japanese
Servings 4 people


  • 6 cups Chicken Stock
  • page 133, or low-sodium
  • store-bought chicken stock
  • 1 tablespoon grated peeled
  • fresh ginger
  • 1 tablespoon red curry paste
  • 1 pound boneless skinless
  • chicken breast
  • 3 1/2 ounces shiitake
  • mushrooms sliced
  • 1/4 cup rice vinegar
  • 2 tablespoons sesame oil
  • 9 ounces ramen noodles
  • preferably organic
  • 2 scallions white and green
  • parts sliced (optional)
  • 2 Pressure-Cooked
  • Hardboiled Eggs page 138,
  • halved optional


  • In your pressure cooker, combine the chicken stock,
  • ginger, curry paste, chicken, mushrooms, vinegar, and
  • sesame oil. Lock the lid in place and set the cooker to High
  • pressure for 20 minutes.
  • When the cook time ends, manually release the pressure.
  • Carefully remove the lid and remove the chicken from
  • the pot.
  • Add the ramen noodles. Let sit, uncovered, for 5 minutes,
  • or until soft.
  • Shred the chicken and return it to the pot. Stir
  • to combine.
  • Top the soup with the scallions and eggs (if using).


Ramen has come a long way since college. Skip the 25-cent packets and look for organic noodles made with minimal ingredients. If they come with a seasoning packet, throw it away— you don’t need it.
Recipe Reprinted with Permission of the Publisher.
Tried this recipe?Let us know how it was!
By on March 29th, 2019
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Lara Brooks

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