Indian Chinese Style Spicy Noodle Soup

Ingredients

In this Indian Chinese adaptation of Kitakata ramen, the traditional Japanese flavors are replaced with Indian Chinese spices and ingredients. The broth is infused with Indian spices like cumin, coriander, and red chili powder, giving it a fiery and aromatic profile. The toppings include stir-fried vegetables like bell peppers, cabbage, and carrots, along with proteins like chicken or tofu. The noodles remain the same, providing a chewy and comforting base for the soup. We alse have the original recipe for Kitakata ramen, so you can check it out.

• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder (adjust to taste) 1 teaspoon red chili powder (adjust to taste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon tomato ketchup 1 tablespoon tomato ketchup
• 1 cup (200g) cooked chicken or tofu, shredded 1 cup (200g) cooked chicken or tofu, shredded
• 2 cups (150g) mixed vegetables (bell peppers, cabbage, carrots), thinly sliced 2 cups (150g) mixed vegetables (bell peppers, cabbage, carrots), thinly sliced
• 200g ramen noodles, cooked according to package instructions 200g ramen noodles, cooked according to package instructions
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 18g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté until the onion turns translucent.
2. 2.
   Add cumin powder, coriander powder, and red chili powder to the pot. Stir well to coat the onions with the spices.
3. 3.
   Pour in the chicken or vegetable broth and bring it to a boil. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld together.
4. 4.
   Add soy sauce and tomato ketchup to the broth. Stir well to combine.
5. 5.
   Add the shredded chicken or tofu and mixed vegetables to the pot. Cook for an additional 5 minutes until the vegetables are tender-crisp.
6. 6.
   Season with salt according to taste.
7. 7.
   Divide the cooked ramen noodles into serving bowls. Ladle the hot soup over the noodles.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Ramen noodles — Cook the noodles according to the package instructions, but make sure to slightly undercook them as they will continue to cook in the hot soup.

Tips & Tricks

• For an extra kick of heat, add a few drops of hot sauce or chili oil to the soup.
• Customize the toppings by adding bean sprouts, spring onions, or sliced mushrooms.
• If you prefer a thicker broth, mix 1 tablespoon of cornstarch with a little water and add it to the soup while simmering.

Serving advice

Serve the Indian Chinese Style Spicy Noodle Soup hot in individual bowls. Accompany it with a side of crispy fried noodles or prawn crackers for added texture.

Presentation advice

Garnish each bowl of soup with a sprig of fresh cilantro and a sprinkle of red chili flakes to enhance the visual appeal. Serve the soup in colorful ceramic bowls to make it visually enticing.