4 chef-approved ramen recipes for a slurpy treat

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A hot bowl filled with sugar noodles and broth is the perfect way to enjoy a balmy Sunday afternoon. Putting your culinary skills together on a relaxing afternoon is the perfect way to start things from scratch. From deliciously prepared traditional bowls to funkier, upgraded versions, this favorite Asian food has our hearts. While this time of year in India is mostly all about hot cups of tea, but trust us, a comforting bowl of ramen is the perfect, must-have treat for your cravings. And that is exactly what is called love at first sight!

Right after we finish watching our favorite Korean dramas, our craving for ramen is very real and every type of ramen connoisseur here must have had their own version of experimentation. This Asian staple became ubiquitous and ever since then has been an absolute favorite for foodies due to its different concoctions and inclusions of a variety of fillings and flavors.

“Ramen is considered a comfort food eaten by people around the world, as it is a meal that contains protein, starch, vegetables and broth, making it a healthy and soulful bowl. ramen is a popular meal all over the world,” says chef Vaibhav. Bhargava.

Slurp It Up With These Chef-Approved Ramen Recipes

1. Hot Bolognese Ramen

Recipe by Chef Tenzin, Head Chef, Conrad Bengaluru

An Italian twist on this comforting Asian favourite. Bolognese sauce is the star ingredient in this recipe. In Italian it is known as ragù alla Bolognese – a meat-based sauce in Italian cuisine is slowly cooked in meat and a tomato-based sauce, and its preparation involves several techniques which include stir-frying and braising.

Hot bolognese ramen

Ingredients:

Blanched ramen noodles – 200 g

lamb bolognese

Ground lamb – 100 g

Carrot brunoise – 15 g

Onion brunoise – 15 g

Celery brunoise – 15 g

Diced leek – 15 g

Red wine – 20ml

Thyme -1 sprig

Crushed garlic – 3 cloves

Olive oil – 30ml

Tomato sauce – 40g

Tomato paste – 30 g

Salt – to taste

Butter – 30g

Parsley -10g

Tomato sauce

Fresh tomatoes-100 g

Tomato paste – 30 g

Olive oil – 30ml

Salt and pepper to taste

Diced carrot – 15 g

Diced onion – 15 g

Diced celery – 15 g

Diced leek – 15 g

Thyme -1 sprig

Crushed garlic – 3 cloves

Method:

1. Boil water in a saucepan, add oil and salt to it. Blanch the ramen noodles, drizzle with oil and set aside.

2. Heat the oil in a frying pan, sauté all the diced vegetables with the garlic, add the tomato paste and cook it, add the fresh diced tomatoes and cook it. Add water and simmer. Once all the tomatoes are cooked, cool them. Then, grind it until you get a coarse texture. Finish with the butter and set aside.

3. For the Lamb Bolognese, heat the oil in a pan, add the garlic and onion. Then add all the browned vegetables and cook them until they start to wilt. Add minced lamb and tomato sauce and cook.

4. Finish with the seasoning and add the ramen noodles to the sauce and mix. Finally, garnish it with parmesan cheese, cherry tomatoes and fresh basil leaves.

2. Vegan curry ramen

Recipe by Chef Tarun Sibal, Chef Entrepreneur and Co-Owner, Titlie, Goa

For those who like to try healthier versions, this recipe from Chef Tarun Sibal might be your absolute favorite. Well suited to the Indian palate with a hint of chilli and lime, this bowl is a complete meal in itself, nourishing and comforting.

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Vegan curry ramen

Ingredients:

Sesame oil – 1 tbsp

1/2 cup grated carrots

Blanched broccoli – A few bunches

Sliced ​​mushrooms – 40 g

Red curry paste – 3 tbsp

Curry powder – 2 teaspoons

Basil – A few sprigs

Kaffir lime leaves – A few

Chopped garlic cloves – 4

Chopped ginger – 2 teaspoons

Vegetable broth – 200 ml

Coconut milk – 300ml

Ramen noodles – 200g

Juice of 1 lime

Salt

Sambhal (chilli paste)- 1 tbsp

To serve:

Silken tofu – 2 slices

bok choy

Fresh coriander

Lemon

crushed peanuts

Spring onion greens

fried onions

Method:

1. Spread the chili paste over the tofu and bok choy and put it in the oven on medium heat for 3 minutes and remove it.

2. Heat oil in a large saucepan over medium heat. Add the carrots, mushrooms, broccoli and a large pinch of salt and pepper. Cook for 3 minutes and stir occasionally.

3. Add garlic, curry paste, curry powder, garlic and ginger and cook, stirring, for 1 minute.

4. Then add the kaffir lime and the basil and incorporate the broth and the coconut milk. Season to taste with salt and pepper.

5. Reduce heat to medium-high and bring to a boil. Add the ramen noodles and cook for 10 minutes or until the noodles are al dente. Add the juice of 1 lime

6. Then transfer to a serving bowl, add the Bok choy and the tofu

Serve with cilantro, lime wedges, crushed peanuts, fried onions and green onions

3. Grilled Chicken Roulade Kimchi Ramen

Recipe by Chef Vaibhav Bhargava

A gourmet version of ramen is here! What’s better than a piping hot bowl of ramen on those windy evenings? Accustomed to your palate, this recipe is a perfect amalgamation of traditional Asian cuisine in the most modern and delicious way.

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Grilled Chicken Roll Kimchi Ramen

Ingredients:

Boneless chicken thigh – 200 g

Garlic, grated – 10 g

Ginger, grated – 15 g

Soy sauce – 20 ml

Chinese sesame oil – 10 ml

Onion, thinly sliced ​​- 30 g

Kimchi, drained and chopped, juice reserved – 50 g

Gochujang – 45g

Gochugaru – 15g

Chicken broth – 1 liter

Water – 200ml

Instant Ramen Noodles, Flavor Packets Thrown – 4

Poached eggs – 4

Chopped green onions – 20 g

Sesame seeds – 5g

Chopped spinach, blanched – 20 g

Bean sprouts – 20 g

Corn – 40 g

Seaweed – 5 g

Beni shoga – 5g

Chukka wakame – 20g

Method:

1. Place chicken thigh roulade, garlic, ginger, soy sauce and sesame oil in a small mixing bowl and stir to combine. Leave to marinate for 15 minutes.

2. Add chicken roulade and marinade to a heavy-bottomed pot over medium-low heat. Leave to cook and continue to stir occasionally for 4 to 6 minutes. Add the onion to the pan and cook, stirring occasionally, for 3-5 minutes or until the onion has softened.

3. Increase the heat to medium-high and add the kimchi (without juice), gochujang and gochugaru. Cook it, stirring frequently for 2 minutes. Add the kimchi juice, broth and water, stir to combine and lower the heat to maintain a simmer for 5 minutes.

4. For the last 2-3 minutes of the ramen broth simmering, cook the ramen noodles in boiling water until just cooked. Divide the ramen broth among 4 bowls. Top with a poached egg, boiled corn, boiled spinach, chukka wakame, bean sprouts, Beni shoga, seaweed, grilled chicken roulade and a sprinkle of green onions.

It’s time to dig in, sip like crazy, and devour.

4. Mama’s Spicy Ramen Bowl with Chicken

Recipe by Chef Siddharth, Brand Manager, Mamagoto

A bowl of Japanese noodles perfect for a Ramen lover! For all the foodies out there who crave the spice quotient, this could be your perfect ramen recipe.

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Mama’s Spicy Chicken Ramen Bowl

Ingredients:

Vegetable Oil: 25 ml

Chilli paste – 10 g |

Salt – 5g

Sugar – 5g

White pepper powder – 5 g

Garlic (chopped) – 10 g

Ground chicken – 40 g

Chicken broth – 250 ml

Ramen Noodles – 50g

Spinach – 30 g

Light soy sauce – 15 ml

Boiled egg – 1

Salted butter – 10 g

Nori sheet – 1

Spring onions – 10 g

Kikkoman soy sauce – 100ml

Water – 100ml

Bean sprouts – 20 g

Method:

1. Heat the oil in a frying pan and add the minced garlic and sauté over low heat. Add ground chicken, chili paste and seasoning until cooked through.

2. Blanch spinach, cool and set aside. Blanch boiled corn and use butter, stir for some time and set aside.

3. To make a pickled egg, simmer Kikkoman soy sauce, water and minced garlic. After it is boiled, put hard-boiled eggs in the finished sauce and leave it for 24 hours.

5. Boil the ramen noodles until cooked and set aside.

6. To make the broth, start simmering the chicken broth. Add the light soybeans, chilli paste and seasoning and bring to a boil.

How to serve:

1. Take a serving bowl (preferably round) and put the spicy broth in it until it is half full.

2. Now first place the hot ramen noodles in the center of the broth and arrange the rest of the toppings around the noodles (pickled eggs halved, boiled spinach, pieces of nori sheets, buttered corn and cooked ground chicken).

3. Garnish the ramen with spring onions, slices and voila! It’s ready to serve

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