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Ramen Noodle Soup

A wholesome meal by itself with lots of fresh vegetables and noodles This is a Sanjeev Kapoor exclusive recipe.

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Ramen Noodle Soup

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Main Ingredients Instant Noodles, Oil
Cuisine Fusion
Course Soups
Prep Time 21-25 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Ramen Noodle Soup

  • 250 grams Instant Noodles
  • 2 teaspoons Oil
  • 1 tablespoon Garlic ,chopped
  • 1/2 tablespoon Ginger ,chopped
  • 1-2 + for sprinkling Fresh red chillies ,cut into thin strips
  • 2-3 + to garnish Spring onion bulbs ,thinly sliced
  • 8-10 Button mushrooms ,sliced
  • to taste Salt
  • 1 teaspoon for drizzling Soy sauce
  • 1/2 teaspoon Vinegar
  • 1 tablespoon Sweet chilli sauce
  • Taste maker (that comes in the packet of noodles)
  • 2 cups Chicken stock
  • 1/2 tablespoon Fresh coriander leaves ,finely chopped
  • 6-8 Prawns (kolambi/jhinga) ,shelled and deveined
  • 1/4 cup Thin strips of peeled carrot
  • 1 tablespo + for garnish Spring onion greens ,sliced
  • 2 tablespoons Bean sprouts
  • 1 Egg ,hard boiled, peeled and halved

Method

  1. Heat oil in a non-stick pan, add garlic, ginger, chillies and fresh red chillies, mix and sauté on medium heat till the mixture turns golden brown.
  2. Add spring onion bulbs, mix, increase heat and saute for 1 minute. Add mushrooms and a pinch of salt, mix and saute till mushrooms release water.
  3. Add soy sauce, vinegar and sweet red chilli sauce and mix well. Add taste maker, mix and cook for a minute. Add chicken stock, mix and bring the mixture to a boil.
  4. Roughly break noodles and add to the pan, mix well and cook for 2-3 minutes. Add ½ tablespoon finely chopped coriander leaves, mix and cook for a minute.
  5. Add prawns, mix well and bring the soup to a boil. Add half the carrot strips, mix and cook for a minute. Add 1 tablespoon spring onion greens and bean sprouts and mix well.
  6. Keep the noodles in the centre of a serving bowl, pour the soup over them and place the prawns on top.
  7. Garnish with remaining spring onion bulb strips, carrot strips, egg halves and spring onion greens. Drizzle a little soy sauce over the eggs, sprinkle coriander leaves and fresh red chillies and serve hot.
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