This monsoon, it’s time to find yourself in a soup: Top 5 recipes

This monsoon, tuck into the comforts of a steaming soup. We bring you some interesting recipes

There’s no better way to beat the monsoon blues than by having a satiable broth. Whether you are at home and enjoy the rains by a windowsill or returning drenched from work, a warm soup is an ideal quick fix. “Soups are particularly helpful if you are down with a cold or a flu,” says Sandeep Sonawane, head chef, Jamjar Diner, Andheri (W).

From the Tibetan noodle soup Thukpa to the wholesome Japanese Ramen, here are recipes for soups you can enjoy this monsoon.

Ramen with grilled chicken

Ingredients

400ml chicken stock

1-inch stub of ginger, sliced

1tbsp soy sauce n 1tsp fish sauce

1/2tsp sugar

1 lemon wedge

30gm celery

100gm Ramen noodles

200gm chicken breast

25gm pak choi

25gm spinach

3-4 shiitake mushrooms

50gm tofu

3-5gm wakame

1 nori sheet

2tsp spring onions

Method

Slice the ginger and celery. Add it to the stock. Simmer for 25-30 minutes on low heat. Add soy sauce, sugar and lemon to it

Boil the Ramen noodles in hot water for four to five minutes

Add the vegetables to the broth for a minute, and remove it

Place the boiled noodles and vegetables in a bowl. Add the stock and roasted chicken.

Garnish with shredded nori, sprouts and spring onions.

- Mitesh Rangras, owner and chef, Lemon Leaf, Bandra (W) and Andheri (W

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Firehouse Chilli Soup

Ingredients

35gm tomato puree

15gm Chipotle sauce

10gm tomato concasse

5gm red capsicum

5gm yellow capsicum n

3gm onions

3gm zucchini

5gm refried beans

5gm black beans

6gm Cheddar cheese

4gm sour cream

5gm garlic

200ml water

1 clove

10ml olive oil

Salt and pepper to taste

Tortilla chips

Spring onions for garnish

Method

Sauté the garlic, clove and onions in olive oil. Add red capsicum, yellow capsicum and zucchini. Sauté

Add the tomato puree, water, Chipotle sauce and tomato concasse. Cook for two minutes

Lastly, add refried beans, black beans, salt and pepper to taste. Cook for five minutes

Garnish with Cheddar cheese, sour cream and spring onions. Serve with tortilla chips.

- Sandeep Sonawane, head chef, Jamjar Diner, Andheri (W)

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Tibetan Thukpa

Ingredients (for the paste)

60gm onions, chopped

15gm garlic, chopped

20gm ginger, chopped

3gm cumin powder

1gm turmeric powder

1gm green chilli

100gm tomatoes

Ingredients (for the soup)

8gm vegetable oil

40gm onions, sliced

80gm noodles

30gm mushrooms, sliced

20gm carrots, cut into long strips

20gm red pepper

3gm lime juice

1gm black pepper, crushed

1gm coriander leaves

5gm spring onions, sliced

800ml vegetable stock

Method

To prepare the paste, mix all the ingredients in a food processor. Process until they are finely chopped

Heat the oil in a large saucepan over medium heat. Add the paste and cook it till it loses its raw smell

Pour in the vegetable stock and bring it to a boil. Reduce the heat and let it simmer for 15 minutes

Meanwhile, boil water in a large saucepan. Add noodles and cook for two minutes

Drain the water, and spread it in a flat tray. Add oil. Mix it and set aside

Add mushrooms, carrots and capsicum to the simmering stock. Cook until the vegetables become tender

Add lime juice to taste

Put the noodles in a bowl. Pour the stock and vegetables on the noodles. Garnish with coriander and spring onion.

- Swasti Aggarwal, food strategist, Foodhall, Lower Parel

Seafood Bouillabaisse Soup

Ingredients

30ml olive oil

60gm onion

20gm garlic

90gm bell peppers

5gm basil

5gm fresh oregano

50gm tomato paste

120gm tomatoes

2 pieces of prawns

100gm squids

4 pieces of clams

100gm Basa fish

15ml saffron water

Salt and pepper to taste

Method

Bake the shrimps along with the shell at 180 degree Celsius. The prawns will turn brown on the edges

In an eight-quarter pot, combine water, carrots, onions, celery, bay leaves, garlic, pepper, thyme and shrimps

Cook for about 20 minutes. Strain the stock once cooked

In a saucepan, sauté olive oil with chopped onions, chopped garlic, bell pepper, tomato paste, chopped tomatoes, seafood, the stock, saffron water, cream sauce, fresh basil leaves and oregano

Add a pinch of salt and pepper. Serve hot.

- Chef Subhash Shirke, Woodside Inn, Colaba