A hot piping bowl, loaded with carby noodles and broth is the perfect way to enjoy a balmy Sunday afternoon. Bringing your culinary skills together on a leisurely afternoon is the perfect way to start things from scratch. From delectably curated traditional bowls to funkier and upgraded versions, this favourite Asian food has our heart. While this time of the year in India is mostly synonymous with hot cups of tea but trust us, a comforting bowl of ramen is the perfect and much-needed treat for your hunger pangs. And that's exactly what we call love at first bite!
Right after we are done binge-watching our favourite Korean dramas, our craving for ramen is definitely real and every kind of ramen connoisseur here must have had their own versions of experimenting with it. This Asian staple has skyrocketed to ubiquity and ever since has been an absolute favourite for food lovers because of its different concoctions and inclusions of variety of toppings and flavours.
"Ramen is considered a comfort food consumed by people worldwide because it's a meal that encapsulates goodness of protein, starch, vegetables and stock, making it a wholesome, soulful bowl. Ramen is a meal that is relished across the globe," says Chef Vaibhav Bhargava.
Slurp It Up With These Chef-Approved Ramen Recipes
1. Hot Ramen Bolognese
Recipe by Chef Tenzin, Chef De Cuisine, Conrad Bengaluru
An Italian twist to this comforting Asian favourite. Bolognese sauce is the star ingredient of 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 sautéing and braising.
Hot Ramen Bolognese
Ingredients:
Blanched Ramen noodles- 200 gm
Lamb Bolognese
Lamb mince - 100 gm
Carrot brunoises - 15 gm
Onion brunoises - 15 gm
Celery brunoises - 15 gm
Leek diced - 15 gm
Red wine - 20 ml
Thyme -1 sprig
Garlic crushed - 3 cloves
Olive oil- 30 ml
Tomato sauce - 40gm
Tomato paste- 30 gm
Salt - to taste
Butter- 30 gm
Parsley -10 gm
Tomato Sauce
Fresh tomatoes-100 gm
Tomato paste- 30 gm
Olive oil- 30 ml
Salt and pepper - to taste
Carrot diced - 15 gm
Onion diced - 15 gm
Celery diced - 15 gm
Leek diced - 15 gm
Thyme -1 sprig
Garlic crushed - 3 cloves
Method:
1. Boil water in a saucepan, add oil and salt to it. Blanch ramen noodles, drizzle some oil on it and keep aside.
2. Heat oil in a pan, sauté all the diced vegetables along with the garlic, add tomato paste and cook it, add fresh-diced tomatoes and cook it. Add water and keep it on the simmering. Once all the tomatoes are cooked, cool them. Then grind it till we get a coarse texture. Finish it with the butter and keep aside.
3. For Lamb Bolognese, heat oil in a pan, add garlic and onion. Then add all the brunoised vegetables and cook it till it starts wilting. Add lamb Mince and tomato sauce and cook it.
4. Finish it with the seasoning and add ramen noodles in the sauce and toss it. Lastly, garnish it with the parmesan, 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 love to try out healthier versions, this recipe by chef Tarun Sibal could be your absolute go-to favourite. Suited well for the Indian palate with a hint of chilli and lime, this bowl is a fulfilling meal by itself- nourishing and comforting.
Vegan Curry Ramen
Ingredients:
Sesame oil- 1 tablespoon
1/2 cup shredded carrots
Blanched Broccoli - Few florets
Sliced mushrooms- 40 gm
Red curry paste- 3 tablespoons
Curry powder- 2 teaspoons
Basil- Few sprigs
Kaffir Lime leaves - A few
Minced garlic cloves- 4
Minced ginger- 2 teaspoons
Vegetable broth- 200 ml
Coconut milk- 300 ml
Ramen noodles- 200 gm
Juice of 1 lime
Salt
Sambhal (Chilli Paste)- 1 tbsp
For serving:
Silken tofu- 2 slices
Bok Choy
Fresh cilantro
Lemon
Crushed peanuts
Spring onion greens
Fried onions
Method:
1. Spread the chilli paste on the tofu and Bok choy and put it in the medium heat oven for 3 minutes and remove.
2. Heat some oil in a large pot over medium heat. Add carrots, mushrooms, broccoli along with a large pinch of salt and pepper. Cook for 3 minutes and stir it occasionally.
3. Add garlic, curry paste, curry powder, garlic and ginger and cook for 1 minute, stirring.
4. Then add Kaffir lime and Basil and stir in broth and coconut milk. Season to taste with salt and pepper.
5. Turn heat to medium high and bring to a simmer. Add ramen noodles and cook for 10 minutes or until noodles are al dente. Stir in the juice of 1 lime
6. Then transfer in a serving bowl, add Bok choy and tofu
Serve with Cilantro, lime wedges, crushed peanuts, fried onion sand spring onion greens
3. Grilled Chicken Roulade Kimchi Ramen
Recipe by Chef Vaibhav Bhargava
A gourmet version of ramen is here! What better than a bowl of hot piping ramen on those breezy evenings? Accustomed to your taste palate, this recipe is a perfect amalgamation of the traditional Asian cuisine in the most modernistic and delectable way.
Grilled Chicken Roulade Kimchi Ramen
Ingredients:
Boneless chicken leg- 200 gm
Garlic, grated- 10 gm
Ginger, grated- 15 gm
Soy sauce- 20 ml
Chinese sesame oil- 10 ml
Onion, finely sliced- 30 gm
Kimchi, squeezed dry and chopped, juice reserved- 50 gm
Gochujang- 45 gm
Gochugaru- 15 gm
Chicken broth- 1ltr
Water- 200 ml
Instant ramen noodles, flavour packets discarded- 4
Poached eggs- 4
Scallions, chopped- 20 gm
Sesame seeds- 5 gm
Spinach chopped, blanched- 20 gm
Bean sprouts- 20 gm
Corn- 40 gm
Seaweed- 5 gm
Beni shoga- 5 gm
Chukka wakame- 20 gm
Method:
1. Place the chicken leg roulade, garlic, ginger, soy sauce, and sesame oil in a small mixing bowl and stir to combine. Let it marinate for 15 minutes.
2. Add chicken roulade and marinade to a heavy-bottom soup pot over medium-low heat. Let it cook and keep stirring occasionally for 4-6 minutes. Add onion to pot and cook while stirring occasionally for 3-5 minutes or until onion has softened.
3. Turn up the heat to medium high and add kimchi (no juice), gochujang, and gochugaru. Cook it while stirring frequently for 2 minutes. Add kimchi juice, broth, and water, stir to combine and lower the heat to maintain a simmer for 5 minutes.
4. During the last 2 to 3 minutes of the ramen broth simmering, cook ramen noodles in boiling water until just cooked through. Divide ramen broth between 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 scallions.
It's time to dig in, slurp like crazy and devour.
4. Mama's Spicy Ramen Bowl With Chicken
Recipe by Chef Siddharth, Brand Chef, Mamagoto
A perfect Japanese noodle bowl for a Ramen lover! For all those foodies who craze over the spice quotient, this could be your perfect Ramen recipe.
Mama's Spicy Ramen Bowl With Chicken
Ingredients:
Vegetable Oil: 25 ml
Chili Paste- 10 gm|
Salt- 5 gm
Sugar- 5 gm
White pepper powder- 5 gm
Garlic (chopped)- 10 gm
Minced Chicken- 40 gm
Chicken Stock- 250 ml
Ramen Noodles- 50 gm
Spinach- 30 gm
Light soy sauce- 15 ml
Boiled egg- 1
Salted butter- 10 gm
Nori Sheet- 1
Spring Onions- 10 gm
Kikkoman soy sauce- 100 ml
Water- 100 ml
Bean sprouts- 20 gm
Method:
1. Heat oil in a pan and add chopped garlic and sauté on slow heat. Add minced chicken, chili paste and seasoning until thoroughly cooked.
2. Blanch spinach, refresh and keep aside. Blanch boiled corn and using butter, toss it for some time and keep aside.
3. To make marinated egg, start simmering Kikkoman soy sauce, water and chopped garlic. Once it's boiled, put boiled eggs into the finished sauce and leave it for 24 hours.
5. Boil ramen noodles until cooked and keep aside.
6. To make the broth, start simmering chicken stock. Add light soy, chili paste and seasoning and bring it to boil.
How To Serve:
1. Take a serving bowl (preferably round) and put spicy broth into it until half filled.
2. Now first put the warm ramen noodles in the center of the broth and arrange the rest of the toppings around the noodles (marinated halved eggs, boiled spinach, pieces of nori sheets, buttered corn, and cooked minced chicken).
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3. Garnish the ramen with spring onions, roundels and voila! It is ready to serve
