Ever wonder why Japan's Ramen noodles remain a niche item for high-end diners? One reason could be the broth in which it's served.

The clear chicken broth, the intense pork and chicken broth, or tonkatsu (where the pork is boiled in water for 48 hours for that milky viscosity) are not common to our taste buds.

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The other common option is curry ramen, which uses Japanese curry cubes to 'spice' up the cooked ramen. The cubes (originally used to make curry rice) might be a bit bland for our fiery palate.

But what if a Kerala curry becomes a Ramen broth? What's better than rich Kerala mutton stew?

Dan Bui, who posts his food creations @dumpedlingss on Instagram, has created the perfect pairing that is sure to make Malayalis look at ramen in a new light.

The mutton cooked in coconut oil, using a pressure cooker, and adding medium and thick coconut milk is as Malayali cooking as it gets. The Japanese touch is the ramen noodles.

But then, if idiyappam-mutton stew aficionados say that Bui has only replaced our rice string hoppers with ramen, they won't be entirely wrong.

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