Ginger Miso Ramen Bowl with Mushrooms

miso ramen

Ginger Miso Ramen Bowl with Mushrooms

I’ve only had miso things at restaurants and I don’t even trust them to put a good amount of miso or even the real deal in there. So basically I never really knew what miso actually tasted like. But I went ahead and bought myself a jar from Amazon. After using it I can safely say that it’s the magic ingredient that can make soups and broths taste like nothing else. It’s a good thing. This miso ginger ramel bowl is essentially the product of some old stock cube, a couple of mushrooms, ginger and miso. All this bubbling away for just about 15 mins gave me a fragrant and delicious broth. Some ramen was cooked and put into it along with a boiled egg. Dinner was served.

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Roasted pumpkin and coconut soup with basil

I’ve grown up hating pumpkin. I’d find it in sambar and other curries at home. And I absolutely hated it. But thanks to people like Nigella Lawson, her TV show and the internet, I’ve learnt to let go of that hate and embrace the vegetable (technically, a fruit). The first time I tried a pumpkin soup and had my mind blown into a million pieces was at Graze, Taj Vivanta in Bangalore. It was a Zomato foodie meet up event and we were served a multiple course meal. I still remember this little cup of golden silky smooth soup with candied ginger. One first sip and I was sold. Since the chef did talk us through the dishes, I made mental notes when the pumpkin soup was talked about. I knew I had to make this at home. I did. It took me a few tries to get it to taste really good. It is a very simple recipe. Tweak it as you please – change the herbs, add spices, anything! Here’s my slow roasted pumpkin soup.

roasted pumpkin soup

Ingredients:

Yellow pumpkin – 1/2 kilo cut into 1/2 inch cubes

Coconut milk – 1/2 cup (or more)

Basil leaves – a few

Olive oil – to drizzle over the pumpkin

Salt and pepper – to season

Method:

Preheat your oven at 200C for 15 mins.

Place pumpkin cubes on a baking tray and drizzle with olive oil and tear up a few basil leaves over it. I don’t put salt right now because I think it could take the moisture out of the pumpkin and I want it nice and soft with a light caramelization.

Cook in the oven at 180C for 40 mins. It seems long, but I quite like it cooked through and soft.

Let it cool before blitzing it in a blender till smooth.

Now let it simmer in a pan over medium heat. Add coconut milk and a splash of water (1/4 cup) and let it simmer some more. Add fresh basil leaves, salt and pepper to taste.

Take the roasted pumpkin soup off the heat and serve.

I garnished one bowl with just coconut milk and the other with fried onions and toasted coconut.

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Chicken and Veggies in Coconut Broth

Anything to do with coconut comforts me. I know that doesn’t sound all that right, but still. Coconut chutney, coconut based curries, coconut oil massage – see where I’m going with this? And since I’m eating relatively healthy of late, I figured I need to find ways to make this process easier as well as delicious.

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Ingredients:

Boneless chicken cut into bite size pieces – 1 cup

Ginger-garlic paste – 1 tbsp

Red chilli paste or powder – 1 tsp

[Marinate chicken with above ingredients overnight]

Coconut milk – 1 tetra pack

Chicken bouillon cube – 1/2

Thai seasoning – 1 tsp (Optional)

Capsicum, carrots, beans, mushrooms – 1 cup cut into pieces

Sesame oil or regular oil – 1 tbsp

Salt to taste, or 2 tbsp of fish sauce

Method:

Heat oil and tip the marinated chicken in.

Stir around for 2-3 mins.

Add the vegetables and herbs.

Now add the coconut milk and half a cup of water.

Crush the bouillon cube in.

Let this cook on medium flame for about 7 – 8 mins.

Add fish sauce or salt.

Have a taste and add pepper or chilli powder if you want some heat. Else, just serve hot.

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Chicken and Mushroom Soup

PhotoGrid_1447603235910I’m back to Gurgaon after a week long Diwali break in Bangalore. Imagine the food that’s been consumed while I was there. I’ll put up another post about it. Anyway, since I’m back and it’s almost winter, almost, I wanted to get started with soups. I’m not a soup person by and large, but Thai flavours get me going. This time I did attempt one. I didn’t make a soup paste for this one since I didn’t have that kind of time on my hands. Therefore, this is very simple to make. Like my flatmate says, it went straight to his soul missing his stomach.

Ingredients:

3 pieces chicken on the bone (preferably leg and thigh pieces)

1 chicken bouillon cube

Handful of coriander stems (just twist the bottom part of the coriander bunch you have)

4 cloves garlic

1 inch ginger piece sliced

3 lemongrass crushed

1 tbsp grated galangal

2 large green chillies or 1 tsp red chilly paste

1 pok choy torn into pieces

1 cup sliced mushrooms

3 tbsp rice vinegar

1 tsp sugar

1 tbsp sesame oil

1 tsp olive oil

Fish sauce and soy sauce for seasoning

:

Cut out the chicken flesh from its bones and cut it into tiny pieces. Keep the bones aside.

Heat the oils and add ginger and garlic to it.

Add chicken bones and let it brown.

Add a litre of water and to it add – bouillon cube, coriander stems, lemon grass and garlic. If you want it spicy, add the chillies at this point.

Let this come to a boil, and then lower the flame to minimum. Let it simmer for 30 mins.

After 30 mins, scoop the bones and coriander stems out.

Add rest of the ingredients and let the chicken pieces cook.

Finish with a garnish of coriander leaves and spring onions.

Notes:

  • Don’t worry of you don’t have all the ingredients. Feel free to make it your own by adding or omitting anything you feel like
  • Add cooked noodles to this and you have a noodle soup

 

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