As winter sets in, kitchens turn to nourishing, soul-warming bowls that comfort the body while gently boosting immunity. Crafted with seasonal produce, wholesome grains, and global inspirations, these
winter specials are light yet satisfying perfect for chilly evenings. They highlight wholesome ingredients, clean flavours, and simple techniques that can easily be recreated at home.
Yasai Soba Noodles Soup By The Ashok, New Delhi
A light, Japanese-inspired winter soup packed with vegetables and umami flavours
Ingredients
200 g soba noodles
2 cups vegetable broth
1 cup water
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp grated ginger
½ cup sliced carrots
½ cup sliced bell peppers
½ cup sliced mushrooms
½ cup chopped bok choy
Green onions, chopped (for garnish)
Sesame seeds (for garnish)
Method
Cook the soba noodles according to the package instructions. Drain and set aside.
In a pot, combine the vegetable broth, water, soy sauce, sesame oil, and grated ginger. Bring to a boil.
Add the sliced carrots, bell peppers, and mushrooms, and cook for 3–4 minutes.
Add the chopped bok choy and cook for another minute.
Add the cooked soba noodles and stir well.
Serve hot, garnished with green onions and sesame seeds.
Chef’s Tip:
Use freshly grated ginger for maximum warmth and aroma. Avoid overcooking the vegetables; they should remain slightly crisp to retain their nutrients and colour.
Jowar Subziyon Ka Ark by The Ashok, New Delhi
A wholesome Indian winter soup made with millet and seasonal vegetables
Ingredients
½ cup jowar (sorghum millet)
4 cups water
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, chopped
1 medium potato, chopped
1 tsp cumin powder
½ tsp turmeric powder
Salt, to taste
Fresh cilantro (for garnish)
Optional: cream and millet pops, for garnish
Method
Rinse the jowar and soak for 30 minutes. Drain and set aside.
Heat oil in a pot, add the chopped onion, and sauté until translucent.
Add the minced garlic and sauté for 1 minute.
Add the chopped carrot and potato, and cook for about 5 minutes.
Add the cumin powder, turmeric powder, and soaked jowar. Stir well.
Add 4 cups of water and bring to a boil. Remove from the heat and blend until smooth.
Return the soup to the heat, cover, and simmer for 20–25 minutes.
Season with salt to taste.
Garnish with fresh cilantro, millet pops, and a drizzle of cream before serving.
Chef’s Tip:
Jowar is naturally gluten-free and ideal for winter. Soaking it well ensures a smoother texture and enhances digestibility. For extra richness, finish with a touch of fresh cream just before serving.
These winter soups from The Ashok, New Delhi celebrate comfort, nutrition, and timeless flavours, perfect for staying warm while indulging mindfully during the colder months.
