Peruvian-Inspired Ramen

Ingredients

While the original Japanese ramen typically features ingredients like soy sauce, miso, and seaweed, our Peruvian adaptation incorporates Peruvian spices, herbs, and local ingredients to create a distinct flavor profile. We also incorporate traditional Peruvian ingredients such as ají amarillo (yellow chili pepper), queso fresco (fresh cheese), and cilantro to add a Peruvian twist to the dish. We alse have the original recipe for Ramen, so you can check it out.

• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon ají amarillo paste 1 tablespoon ají amarillo paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon miso paste 1 tablespoon miso paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) cooked chicken, shredded 2 cups (470ml) cooked chicken, shredded
• 2 cups (470ml) cooked Peruvian corn kernels 2 cups (470ml) cooked Peruvian corn kernels
• 2 cups (470ml) cooked ramen noodles 2 cups (470ml) cooked ramen noodles
• 1 cup (240ml) queso fresco, crumbled 1 cup (240ml) queso fresco, crumbled
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, and sauté until the onion is translucent.
2. 2.
   Stir in the ají amarillo paste, soy sauce, miso paste, cumin, paprika, and dried oregano. Cook for 2 minutes to allow the flavors to meld together.
3. 3.
   Pour in the chicken or vegetable broth and bring to a simmer. Let it simmer for 10 minutes to allow the flavors to develop.
4. 4.
   Stir in the coconut milk and cooked chicken. Simmer for an additional 5 minutes.
5. 5.
   Divide the cooked ramen noodles and Peruvian corn kernels among serving bowls. Ladle the hot broth over the noodles and corn.
6. 6.
   Top each bowl with crumbled queso fresco and chopped cilantro.
7. 7.
   Serve the Peruvian-inspired ramen hot, with lime wedges on the side for squeezing over the soup.

Treat your ingredients with care...

• Ají amarillo paste — Ají amarillo is a Peruvian yellow chili pepper with a unique flavor. Adjust the amount of paste according to your desired level of spiciness.
• Queso fresco — Queso fresco is a mild and crumbly fresh cheese commonly used in Peruvian cuisine. If unavailable, you can substitute it with feta cheese or queso blanco.

Tips & Tricks

• For added Peruvian flavor, garnish the ramen with sliced avocado or a drizzle of huacatay (Peruvian black mint) sauce.
• Experiment with different toppings such as crispy fried plantains or pickled red onions to add texture and tanginess to the dish.
• If you prefer a vegetarian version, substitute the chicken broth with vegetable broth and omit the cooked chicken.

Serving advice

Serve the Peruvian-inspired ramen hot, allowing the flavors to meld together. Squeeze fresh lime juice over the soup just before eating to add a refreshing citrusy kick.

Presentation advice

Present the Peruvian-inspired ramen in individual bowls, showcasing the vibrant colors of the ingredients. Garnish with a sprinkle of chopped cilantro and a lime wedge on the side for an inviting presentation.