A bowl of Asian noodles soup is perfect to warm you during winters. “Asian noodle soups are one of the most popular one-bowl meals in India,” says chef Manish Mehrotra.
Make your soup filling and nutritious with the addition of veggies, fresh herbs, chicken and fish. A variety of noodles like udon (Japanese wheat flour noodles), rice noodles, whole grain noodles, soba noodles (buckwheat noodles), and ramen noodles (Chinese wheat flour noodles) can be used for making these soups.
“Don’t overload your soup with noodles. Keep a nice balance of greens, seafood or meat and noodles,” says chef Nishant Choubey. Chef Rahis Khan says that these soups are in demand, as they aren’t bland and are suited to the Indian palate.
“Spices and herbs makes them flavourful. They are gratifying, but do not make you feel stuffed. They also boost your nutrient intake,” says Khan.
“They make for a quick, fuss –free one-bowl meal when you are in a rush,” says chef Durgesh Tyagi.
Exotic Mushroom Ramen
1 tbsp veg oil, 1 cup white button mushrooms, halved, 1/4 cup bean sprouts, 2 green onions, sliced on the diagonal, 40 gm broccoli (blanched), 30gm sweet corn (boiled), 200 gm ramen noodles
For stock: 1 pod garlic clove chopped, 1 tbsp chopped ginger, 50 gm carrot, 50 gm leeks, 50 gm onion, 30 gm celery, 1 cup water, 1 tbsp soya sauce, 1 tbsp sugar, 1 tbsp rice wine vinegar, 1 tsp toasted sesame seeds
Soak mushrooms in hot water for 15 minutes. Drain and reserve the liquid. Remove any stems and slice if whole. Set aside. Heat saucepan over medium high heat. Add oil. Add mushrooms, garlic and ginger. Cook until tender (3 to 5 minutes). Stir in soaked and sliced mushrooms. Cook for 1 minute.
Add all the ingredients for stock and reserved mushroom liquid, water, soy sauce, sugar and rice wine vinegar. Simmer for 30 minutes. Boil water with some salt, add ramen noodles and cook for 2 minutes. Using tongs, divide noodles evenly among serving bowls. Ladle in broth. Arrange mushrooms, green onions, broccoli and corn over the top of noodles. Sprinkle toasted sesame to garnish.
By chef Manu Chandra, The Fatty Bao
Asian Noodle & Tofu soup
100 gm egg noodles, 4 tbsp olive oil, divided 100 gm boneless and skinless chicken thighs, salt and freshly ground black pepper, 3 cloves garlic, 1 tbsp freshly grated ginger, 6 cups chicken stock, 2 tbsp hoisin sauce
* For garnishing
1 green onion, thinly sliced 50 gm tofu, 2 tsp fresh cilantro leaves, 2 tsp fresh mint leaves, 1 thinly sliced jalapeno, lemon juice
In a large pot of water, boil the egg noodles, drain well and keep aside. Heat 1 tbsp olive oil in a large stockpot on medium heat. Season the chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, (about 2-3 minutes) and keep aside. Add the remaining 1 tbsp oil to the stockpot. Add garlic and ginger and cook, stirring frequently until it is fragrant, for about 1-2 minutes. Whisk in the chicken stock in hoisin sauce. Bring to boil; reduce heat to simmer for 10 minutes. Serve immediately with egg noodles and chicken, garnished with onion, tofu, cilantro, mint, jalapeno and lime juice.
By chef Rahis Khan, The Metropolitan Hotel & Spa
Yellow Noodle Recipe
100 gm yellow noodles, 10 gm squid rings, 15 gm fish, 5 gm garlic, 5 ml oil, 20 gm spring onion, 20 gm bean sprout, 20 gm tomato, 10 ml light soya sauce, 3 gm red chilli, 2 gm sugar
Boil the yellow noodles in hot water. After a while, take them out and check if they’re done. Wash under running water and strain.
Cut the fish into small pieces, blanch them with squid rings and keep it aside.
Heat oil in a wok, add garlic and stir for a while. Add the noodles, sea food and sauces and then all the vegetables and stir. Serve hot.
By chef Veena, Imperial Hotel
Chicken Noodle Soup
150 gm boneless chicken breast halves cut crosswise into thin strips, 1 tbsp soy sauce, 2/3 tbsp oriental sesame oil, 1 garlic cloves, minced, 2/3 tbsp minced peeled fresh ginger, 1/3 tbsp sugar, 1/3 tbsp seasoned rice vinegar, 1/2 tbs chili garlic sauce, 1/2 cups chopped cabbage, 2 green onions thinly sliced, 21/2 cups chicken stock, 1/2 cup boiled flat noodles, 1/2 cup chopped fresh cilantro
Stir chicken, soy sauce, and half the quantity of sesame oil in medium bowl to blend. Let it stand for 20 minutes. Whisk garlic, ginger, sugar, vinegar, and chilli sauce in a small bowl. Heat the remaining sesame oil in a large pot over medium-high heat. Add cabbage and green onions and sauté until the cabbage is tender. Add broth and bring to boil. Add chicken with marinade and ginger garlic mixture as mentioned above. Reduce heat to low and simmer until the chicken is cooked, about 5 minutes. Add boiled noodles to the soup in pot. Stir in half of cilantro. Season the soup with salt and pepper. Sprinkle with the remaining cilantro.
By chef Roshan Roy Mendosa, Radisson Blu, Kaushambi
Nabeyaki Udon Soup
* Ingredients (for 1 serving)
1 chicken leg, 1 jumbo prawn, 1 piece red snapper, 1 farm eggChinese cabbage, 1 carrot, 1 shiitake mushroom,
1 stem of spring onion, 3 cups chicken stock, 20 gm bonito flour, 2 tsp light soya sauce, 2 tsp mirin sauce, 100 gm, 50 gm udon noodles, 50 gm tempura batter (made by mixing 1 cup flour, 1 tbsp corn starch, 1/2 cup water and pinch of salt)
1. Boil the chicken stock with mirin sauce and soya sauce to perfection.
2. Season it to taste, add chicken leg and simmer for 8 minutes until the leg is tender.
3. Add all the vegetables along with red snapper and simmer for another 2 minutes.
4. Add udon noodles and bonito flour, cook for 2 minutes.
5. On the side, fry the jumbo prawn with tempura batter.
6. To garnish, add one raw egg on the soup, leave it for 2 minutes to cook on its own. Add fried prawn on top of the soup and serve hot.
By chef Takanori Fukuda, The Leela Palace New Delhi
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