Japanese Ramen and Indian Cuisine Fusion

Japanese ramen and Indian cuisine Fusion
Ingredients:
 4 packets of instant ramen noodles (preferably plain or

chicken flavor)
 4 cups of chicken stock
 2 tablespoons of oil
 1 onion, chopped
 4 cloves of garlic, minced
 1 inch of ginger, grated
 2 teaspoons of curry powder
 1 teaspoon of garam masala
 1/4 teaspoon of turmeric
 Salt and pepper, to taste
 2 cups of cooked chicken, shredded or chopped
 2 tablespoons of miso paste
 2 tablespoons of soy sauce
 4 eggs, boiled and peeled
 2 green onions, sliced
 Fresh cilantro, chopped (optional)
Method:
1. Cook the ramen noodles according to the package

directions, but without adding the seasoning packets.
Drain and set aside.
2. In a large pot, heat the oil over medium-high heat. Add
the onion, garlic, ginger, curry powder, garam masala,
turmeric, salt and pepper and cook, stirring occasionally,
for about 15 minutes or until the onion is soft and
golden.
3. Add the chicken stock and bring to a boil. Reduce the heat
and simmer for about 10 minutes.
4. Stir in the miso paste and soy sauce and taste for
seasoning. Adjust as needed.
5. Divide the noodles among four large bowls. Ladle the soup
over the noodles and top with chicken, eggs, green onions
and cilantro if desired. Enjoy!
Nutritional values:
Per serving (based on 4 servings):
 Calories: 597 kcal

 Protein: 40 g
 Fat: 24 g
 Carbohydrates: 56 g
 Fiber: 4 g
 Sugar: 9 g
 Sodium: 1440 mg
Costing in Pakistani rupees: May vary depending on the location

and availability.
 Instant ramen noodles: Rs. 200 for 4 packets

 Chicken stock: Rs. 100 for 4 cups
 Oil: Rs. 10 for 2 tablespoons
 Onion: Rs. 20 for 1 onion
 Garlic: Rs. 10 for 4 cloves
 Ginger: Rs. 10 for 1 inch
 Curry powder: Rs. 20 for 2 teaspoons
 Garam masala: Rs. 20 for 1 teaspoon
 Turmeric: Rs. 5 for 1/4 teaspoon
 Salt and pepper: Rs. 5 for a pinch of each
 Cooked chicken: Rs. 200 for 2 cups
 Miso paste: Rs. 100 for 2 tablespoons
 Soy sauce: Rs. 20 for 2 tablespoons
 Eggs: Rs. 40 for 4 eggs
 Green onions: Rs. 10 for a bunch
 Fresh cilantro: Rs. 10 for a handful
Total cost: Rs.780
Cost per serving: Rs.195

Japanese-Indian Fusion Ramen
Ingredients: For the broth:
 1 liter chicken or vegetable broth (store-bought or homemade)

 1 cup coconut milk
 1 tablespoon miso paste
 1 tablespoon soy sauce
 1 tablespoon garam masala (Indian spice blend)
 1 teaspoon turmeric powder
 2 garlic cloves, minced
 1-inch piece of ginger, grated
 1 tablespoon vegetable oil
For the noodles and toppings:
 300g ramen noodles (or any other noodles of your choice)

 200g cooked and shredded chicken (or tofu for a vegetarian option)
 2 boiled eggs, halved
 1 cup spinach leaves
 1 medium-sized carrot, julienned
 1/2 cup cooked sweet corn
 2 spring onions, finely sliced
 Fresh coriander leaves, for garnish
 Sesame seeds, for garnish (optional)
Method:
1. In a large pot, heat the vegetable oil over medium heat. Add minced garlic and grated
ginger. Sauté for a minute until fragrant.
2. Add the chicken or vegetable broth to the pot and bring it to a simmer. Stir in the
coconut milk, miso paste, soy sauce, garam masala, and turmeric powder. Let it simmer
for about 10 minutes to allow the flavors to blend.
3. While the broth is simmering, cook the ramen noodles according to the package
instructions. Drain and set aside.
4. In a separate pan, quickly sauté the spinach leaves with a dash of soy sauce until they
wilt. Set aside.
5. Prepare the julienned carrots, cooked sweet corn, and spring onions for toppings.
6. Once the broth is ready, taste and adjust the seasoning if needed.
7. To assemble the ramen bowls, divide the cooked noodles among serving bowls. Pour
the hot broth over the noodles.
8. Add the shredded chicken (or tofu), sautéed spinach, boiled egg halves, julienned
carrots, sweet corn, and spring onions on top of the noodles.
9. Garnish with fresh coriander leaves and sesame seeds, if using.
Nutritional Values (approximate per serving): (Note: The nutritional values can vary
based on specific brands and ingredients used)
 Calories: 500-550 kcal

 Carbohydrates: 45-50g
 Protein: 25-30g
 Fat: 20-25g
 Fiber: 5-6g
 Sodium: 1000-1200mg
Costing (in Pakistani Rupees): (Note: Prices can fluctuate, so it's best to check local
markets for up-to-date costs)
 Chicken/Vegetable Broth: 150 PKR

 Coconut Milk: 100 PKR
 Miso Paste: 200 PKR
 Soy Sauce: 50 PKR
 Garam Masala: 50 PKR
 Turmeric Powder: 20 PKR
 Garlic and Ginger: 30 PKR
 Vegetable Oil: 30 PKR
 Ramen Noodles: 120 PKR
 Cooked Chicken/ Tofu: 150 PKR
 Eggs: 50 PKR
 Spinach: 30 PKR
 Carrot: 30 PKR
 Sweet Corn: 40 PKR
 Spring Onions: 30 PKR
 Fresh Coriander: 20 PKR
 Sesame Seeds: 20 PKR (optional)
Total Cost (Approx.): 1,200 PKR

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Japanese ramen and Indian cuisine Fusion

 4 packets of instant ramen noodles (preferably plain or

1. Cook the ramen noodles according to the package

Per serving (based on 4 servings):

 Calories: 597 kcal

Costing in Pakistani rupees: May vary depending on the location

 Instant ramen noodles: Rs. 200 for 4 packets

Total cost: Rs.780

Cost per serving: Rs.195

Ingredients: For the broth:

 1 liter chicken or vegetable broth (store-bought or homemade)

For the noodles and toppings:

 300g ramen noodles (or any other noodles of your choice)

 Calories: 500-550 kcal

 Chicken/Vegetable Broth: 150 PKR

Total Cost (Approx.): 1,200 PKR

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