Cooking

IIE DIGITAL: Rainy weather often brings along a craving for something warm, savoury and comforting. A steaming bowl of ramen soup can be the perfect dish to enjoy during such cosy moments. While ordering in may seem convenient, preparing it at home can make the experience even more special, allowing you to share a delicious homemade meal with family and friends.

Ingredients

1. 150 g chicken breast & cut into thick slices

2. 100 g boiled flat noodles

3. 2 tbsp oil

4. 2 tbsp finely chopped garlic

5. 5–6 spring onion bulbs, sliced

6. 1 tbsp chopped celery

7. 4 cups chicken stock

8. Salt, as required

9. 1 medium carrot, peeled and sliced into rounds

10. 6–8 button mushrooms, cut into quarters

11. 4–5 pak choi leaves

12. ½ cup bean sprouts, plus extra for garnishing

13. 1 tsp chilli oil, with a little more for serving

14. Toasted white sesame seeds for garnish

15. Boiled eggs halved to serve

Explanation

Step 1: Prepare the flavour base

Heat the oil in a deep pan or kadai over medium heat. Add the chopped garlic and cook until it becomes lightly golden and releases its aroma. Next, add the sliced spring onion bulbs and cook for about a minute so they soften slightly. Stir in the chopped celery and cook briefly. These ingredients form the aromatic base of the ramen broth.

Step 2: Make the broth

Pour the chicken stock into the pan and season it with salt according to your taste. Increase the heat and allow the stock to come to a boil. Boiling helps combine the flavours of the sautéed ingredients with the stock, creating a rich and savoury soup.

Step 3: Cook the chicken and vegetables

Once the broth is boiling, add the sliced chicken breast, carrot rounds, quartered mushrooms, and bean sprouts. Stir gently so that all the ingredients are evenly distributed in the broth. Let the mixture simmer until the chicken is fully cooked and the vegetables become tender while still retaining a slight bite.

Step 4: Add the chilli oil

Mix in the chilli oil and continue cooking for a few minutes. This allows the spicy flavour to spread throughout the broth, giving the ramen a gentle heat without overpowering the other ingredients.

Step 5: Add the noodles and pak choi

Place the boiled flat noodles and the pak choi leaves into the soup. Stir carefully to prevent the noodles from breaking. Cook for a short time, just until the noodles are heated through and the pak choi becomes tender while keeping its bright colour and fresh texture.

Step 6: Assemble and garnish

Carefully ladle the hot ramen into serving bowls, ensuring that each bowl contains a good balance of broth, noodles, chicken, and vegetables. Garnish with fresh bean sprouts for added crunch, drizzle a little extra chilli oil if desired, and sprinkle toasted white sesame seeds over the top. Finish by placing halved boiled eggs in each bowl. Serve immediately while the ramen is hot and the flavours are at their best.

Tips

a. Use fresh ramen noodles instead of flat noodles if available for a more authentic texture.

b. For extra depth of flavour, add 1 teaspoon of soy sauce and a splash of sesame oil to the broth.

c. Adjust the amount of chilli oil according to your preferred spice level.

d. You can also add sweet corn, spinach, or baby bok choy for extra vegetables.

This comforting chicken ramen is ideal for rainy days with a light yet flavourful broth, tender chicken and plenty of fresh vegetables.

About Chef Sanjeev Kapoor

Born on April 10 in the year 1964, Sanjeev Kapoor is among India's most celebrated chefs, known for his remarkable contributions to the culinary world as a television host, cookbook author and entrepreneur. He rose to national fame with his iconic cooking show Khana Khazana, premiered in the 1990s and quickly became a favourite in households across the country.

Over the years, Kapoor has built a global culinary brand through his award-winning recipes, bestselling cookbooks, successful restaurant ventures and digital platforms. His passion for making cooking simple, enjoyable and accessible has inspired millions of home cooks and food enthusiasts. In recognition of his outstanding contribution to Indian cuisine and the hospitality industry, he was honoured with the Padma Shri, one of India's highest civilian awards in the year 2017.