Curry ramen blends Japanese curry (kare) — itself an adaptation of British-Indian curry — with ramen broth to create a thick, warming, spice-laden soup. The style is most closely associated with Muroran in Hokkaido, where curry ramen shops have been a local institution since the 1960s.
The curry component typically includes a roux of flour and fat flavoured with a blend of spices (turmeric, cumin, coriander, fenugreek) plus soy sauce and mirin. When combined with a rich chicken or pork broth, the result is a deeply comforting bowl with moderate heat and complex sweetness.
Instant curry ramen is popular across Japan (Cup Noodle Curry is one of Nissin's all-time best sellers), Thailand (where yellow and green curry noodles are common), and Korea. Many Thai instant noodles labelled 'curry' use coconut milk for added richness.