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.
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.
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.
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
