© Shutterstock
How To
Because everyone loves a hot one-pot bowl in the winters, we've rounded up the best in the country for you
Hot bowls filled with broth or soup, loaded with carby noodles, are the perfect way to enjoy winters. And there is no better way to do it than to make them from scratch on a leisurely afternoon for lunch or a laid-back dinner idea. Whether you're looking for a meal to pair with your Korean binge watch or having friends over for an Asian dinner, these quick-one pot wonders from four of the country’s best Asian eateries are great recipes to try out.
Butternut Squash Ramen at The Fatty Bao
100gm butternut squash, peeled and diced
100gm silken tofu
250gm ramen noodles
20gm red curry paste
100ml coconut milk
100gm vegetable stock
1-2 bird eye chilli
½ tsp light soy sauce
300gm shiitake mushrooms
20gm sweet corn kernels
10gm fried onion
10gm fried garlic
10gm spring onion, chopped
Shichimi togarashi, for garnish
10gm refined oil
Salt to taste
½ tsp chilli oil
1
Preheat the oven to 170 C. Toss squash with the oil and a bit of salt. Spread evenly on a baking dish and transfer to the oven. Bake for about 15-20 minutes or until tender.
2
Remove from the oven and keep some of the roasted squash to garnish, purée the rest of the squash.
3
Cook the ramen noodles in a large pot of boiling water until al dente. Drain, rinse in cold water and keep aside.
4
Season the tofu with salt, pan-sear on a non-stick pan and keep aside.
5
For the broth, in a thick-bottomed pan add oil, red curry paste and cook for three to four minutes, add squash paste along with vegetable stock and bring it to boil.
6
Lower the heat, add coconut milk, light soy sauce, bird’s eye chilli and simmer for three to four minutes.
7
To assemble, in a large bowl, place the noodles and ladle the broth. Top it with roasted squash, tofu, scallion, sweet corn, pickled shiitake mushrooms, fried garlic and onion. Drizzle with chilli oil and togarashi.
Vegan and Gluten-free Noodles with a Lemongrass Broth at Yogisattva
© Assad Dadan
6 cups vegetable stock
3 stalks fresh lemongrass, chopped
1 1/2 cups full fat coconut milk
1 1/2 cup cilantro leaves, chopped
1 1/2 tablespoons virgin coconut oil
1 ½ cup diced onion
1 1/2 green chili pepper, seeded and minced
2 1/4 cups broccoli florets, chopped
1 1/2 blocks of extra firm tofu, cubed
1 1/2 teaspoons gluten-free tamari/soya sauce
3 tbsp fresh lime juice
1 packet rice noodles
1
In a large pot, heat vegetable stock and add lemongrass and boil it.
2
Remove from heat and allow the lemongrass to steep for 10 minutes. Strain the steeped broth. Discard the lemongrass.
3
Transfer the broth to a blender. Add the coconut milk, cilantro, salt and pepper.
4
Blend the mixture until smooth. Set aside.
5
In the same large pot, heat coconut oil over medium heat. Add the shallots, chilli, ginger. Stir and saute until the onions are translucent and slightly soft, about two minutes.
6
Add the broccoli florets and stir. Season the vegetables with salt and pepper. Add the tofu and stir. Pour the coconut lemongrass broth and tamari into the pot, and stir to combine.
7
Bring the soup to a boil. Lower the heat to a simmer and cook, uncovered, until broccoli is tender, about four minutes. Stir in the lime juice.
8
Serve the broth with rice noodles mixed in and lime wedges on top.
Khao Soy at Nara Thai
80gm tofu
50gm broccoli
30gm Thai yellow curry paste
30gm Thai red curry paste
100ml water
80 Thai yellow noodles
For garnish: fried noodles, coriander leaves, red chillies (julienned)
1
Cook the Thai yellow and red curry paste on a slow flame till for two to three minutes. Add water to the paste and bring it to a boil.
2
Pour in the coconut milk and let it simmer with all the other ingredients and the vegetables toppled in.
3
Allow this pot to bubble for five to seven minutes.
4
Pour the mixture into a bowl along with a portion of Thai Yellow boiled noodles, some of them fried beforehand, coriander leaves and red chillies.
© Shutterstock
250gm chicken wings
250gm chicken bones
150gm onions, sliced
20gm ginger, pounded
15gm garlic, pounded
10gm white peppercorn
15ml oil
1.5l water
25gm pad Thai noodles, cooked
250gm chicken, boiled and shredded
5gm spring onion, chopped
2 tbsp carrot, sliced
2 tbsp shiitake mushroom, sliced
2 tbsp snow peas, stringed and halved
2 tbsp Chinese cabbage or pak choy, diced
A drizzle of sesame oil, seasoning
1
To make the stock, pat dry the chicken wings and bones. Break down into small pieces.
2
In an oven, brown the bones at 170 degrees Celsius for 25 minutes or sauté the bones in a wok till brown.
3
Heat oil in a wok and add onions, garlic, ginger sauté till onion turns soft and transparent.
4
Add the browned bones, sauté for a minute before adding cold water and whole peppercorns. Bring the stock to a boil over a high flame. Lower the flame and allow it to simmer for at least 40 to 45 minutes. Keep skimming the froth from the top to get a clear broth.
5
Strain and keep aside.
6
To make the soup, bring one cup of water to a boil and add all the vegetables except spring onions. Blanche for a few seconds. Strain and keep aside.
7
Take about 250 ml of chicken broth, add shredded chicken, bring it to a boil, skim if any froth forms on the surface.
8
Add the rest of the ingredients and give it another boil.
9
Place the pad thai noodle in the serving bowl. Pour the steaming hot soup over the noodles, garnish with spring onion.
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