Choris ramen recipe

Preparation Time: 48 hoursCooking Time: 10 minutes

The challenge this week was to make ramen with local ingredients.

I live in Goa, India, and we have a local variation of a Chorizo sausage called Choris. This was the central flavor for this bowl. There’s the Choris sausage meat, but I also made a Choris oil rendered in pork fat. They both sit on a bed of savory cashew nut cream.

A subtle shio tare with a tablespoon of kokum coconut vinegar added a fruity dimension to the dish and mellowed out the Choris’ chili aftertaste.

Emulsified pork bone broth with nori, roasted pok choi and leek for the toppings.

Here’s the recipe…

This bowl took about 5 minutes to prepare, provided you already have the bone broth, noodles, cashew cream, shio tare, choris oil, and pickled kokum ready. If you’re starting from scratch, this recipe takes about 2 days to prepare.

You want to begin by boiling your water for the noodles, putting your broth to boil since these will take the longest,

Then start by chopping the choris up fine and cooking it on low heat to melt all the hard sausage fat into oil.

Once your broth starts to heat up, pour a small amount into your ramen bowl and swirl it around to heat the bowl up. Then pour the broth back.

In your warm bowl, add 36 grams of Shio tare. I used a weighing scale to do this. I’ve also added the recipe below, but I got it from the way of ramen if you want more details.

Add the kokum vinegar, choris oil, and spring onions to the mix and let all the flavors mix together before pouring the broth in.

Add the noodles to your boiling noodles water. Fresh noodles only need to cook for 1 minute. Then add 400ml of broth to the bowl and lets all the flavours steep till the noodles are ready.

Drain the noodles once they are cooked and add them to the bowl. Then place two generous tablespoons of cashew cream on top of the noodles in the center of the bowl.

Next, you want to take the choris you’ve melted down in step one and pour it over the top of the cashew cream bed. Make sure all the oil bleeds into the broth as you do this.

Then add your leeks pok choi, and nori flakes as the toppings. I roasted the pok choi here but it was a waste of time. I’d recommend steaming them of the noodle water next time, so they retain more crunch..

This has been tasted and approved by @bookofcultures 🙌 She also suggested swapping out the Choris topping for a toddy pork rib. I think it’s a brilliant idea, and I’ll give it a shot, but that’ll be a whole separate thing. Thank you, Isha.

And before I move on to next week’s challenge, I must thank @eatnaru for the whole idea. They posted a picture of a Choris and cashew ramen a while ago, and I thought it was just 👌. I’d love to taste theirs, but since I don’t live in Bangalore, I had to invent my own. Hopefully, one day. If you’re into ramen and you’re in India, you have to check them out. They’re the most interesting thing I’ve found on Indian ramen Instagram.

What to read next…

As I was making this, I kept asking myself if this counts as ramen. So I looked into what makes ramen ramen, and here’s what I learned if you’re interested.


  • Choris
  • Noodles
  • Cashew nuts
  • Olive oil
  • Garlic
  • Lemons
  • Kokum
  • Coconut vinegar
  • Pok Choi
  • Pig Trotters
  • Spring onions
  • Leeks
  • Nori
  • Salt
  • Soy sauce
  • Msg
  • Sugar
  • Rice vinegar

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