1. Remove the instant ramen noodles from the packets and set them aside. Open the spice packets and collect the powder in a small bowl – about two or three of the packets should be enough, depending on the product.

2. Clean the mushrooms and cut them into smaller pieces, if necessary. Peel and finely dice the onion and garlic. Clean the snap peas and remove the ends, if necessary. Set everything aside. Have a Dutch oven and a large frying pan ready.

3. Heat up some oil in the Dutch oven and fry the mushrooms briefly until slightly browned. Take out of the pot and set aside. Add more oil if necessary, and then sauté the onion and garlic until soft and glossy. Add the spice powder from the ramen packets as well as the curry paste and roast/fry it briefly. Deglaze with water and coconut milk. Add the snap peas, reduce the heat and let the soup simmer for about 5-6 minutes. Season with salt and pepper, if necessary.

4. While the soup is simmering, heat the large pan with some oil and fry the frozen Tonkatsu/Schnitzels according to the packet instructions until nicely browned. To get rid of excess oil, place them on a piece of kitchen paper and then cut them into thin strips.

5. Add the ramen noodles to the soup and cook them briefly in the soup until soft. Mine took about 2-3 minutes to be done.

6. Add the soup and noodles to ramen bowls, add the mushrooms, Tonkatsu/Schnitzel strips, and boiled eggs (halved) on top and decorate/upgrade with some spring onion rings, sesame seeds, fresh mint leaves, and crispy chili oil.