Ramen has long been a global favourite, but when it comes to Bollywood, it’s Deepika Padukone who has elevated the humble noodle into a gastronomic experience worthy of the silver screen. Known for her disciplined lifestyle and health-conscious choices, Deepika has found a way to indulge without compromising her wellness goals. And she owes it all to the culinary expertise of her private chef, Harsh Dixit, who has become the go-to chef for several A-list celebrities, including Ranbir Kapoor, Janhvi Kapoor, and Athiya Shetty.

In a recent conversation with The Hollywood Reporter, Dixit opened up about the meticulous attention and love that goes into preparing Deepika’s favourite comfort dish: a hearty bowl of ramen that balances flavor, nutrition, and culinary artistry. According to Dixit, the secret lies in layering flavors while keeping the dish surprisingly light, making it a guilt-free indulgence even for a health-conscious star like Deepika. The dish, which the actress affectionately calls her “miracle noodles,” has become a staple in her kitchen, often prompting her to ask for seconds—a testament to its irresistible taste.

Alkaline Noodles: The Base of Perfection

Every ramen begins with the noodle, and in Deepika’s kitchen, these are no ordinary noodles. They are alkaline noodles, known for their springy texture and subtle taste. Chef Harsh explains that the key to achieving the perfect noodle lies in the careful balance of flour, water, salt, and alkaline soda.

Ingredients for Alkaline Noodles:

• Flour – 500g
• Water – 200ml
• Salt – 5g
• Alkaline soda – 5g

Method:
Combine all the ingredients in a bowl and knead until smooth. Once the dough is ready, it needs to rest overnight to develop the right elasticity. The next day, divide the dough into small portions, roll them out into sheets, and cut them into noodle-like strips. These noodles can be cooked immediately or stored for later use. Dixit emphasizes that the subtle chewiness of these noodles forms the perfect base for the complex layers of broth, protein, and seasoning that make up the dish.

Tori Paitan Broth: Deep Flavor Without Heaviness

The broth is the soul of ramen, and Deepika’s choice is a Tori Paitan broth—a rich, creamy chicken stock that is simmered to perfection over several hours. The broth’s complexity comes not just from the chicken bones but also from a blend of aromatics like coriander stems, ginger, and scallion whites, which infuse the stock with a fragrant depth.

Ingredients for Tori Paitan Broth:

• Chicken bones – 1kg (split into 500g each of feet and wings)
• Coriander stems – 40g
• Ginger – 2 inches
• Scallion whites – 20 to 25g

Method:
Add all ingredients to a pot, covering completely with water. Bring to a boil, then reduce to a simmer and cook for 4–5 hours until the volume of the broth halves. Skim off any impurities during cooking, then strain and store. The result is a velvety, umami-rich broth that serves as the foundation for the noodles and toppings.

Protein Perfection: Chicken Roulade and Char Siu Pork

Ramen is incomplete without protein, and Deepika’s version boasts both a delicate chicken roulade and succulent Char Siu pork, each prepared with precision.

Chicken Roulade Ingredients:

• Chicken skin (from the leg)
• Chicken breasts – 2
• Chicken leg – 1
• Char Siu powder – 5ml
• Coriander stems (to taste)

Method:
Extract meat from the leg and blend with char siu powder and coriander stems into a smooth farce. Lay one chicken breast flat, spread the mixture over it, sandwich with the second breast, and roll into a cylinder using cling wrap and aluminum foil. Steam for 20 minutes, then transfer to an ice bath to halt cooking. This method ensures the chicken remains tender and flavorful, forming an elegant protein layer in the ramen.

For the Char Siu pork, Chef Harsh follows a slow-cook sous vide method to guarantee a melt-in-the-mouth texture.

Char Siu Pork Ingredients:

• Pork belly – 3kg
• Char Siu powder – enough to coat the pork belly as a dry rub

Method:
Rub the pork belly with char siu powder, place it in a sous vide bag, and cook at 68°C for 12 hours. Allow the meat to rest briefly before slicing. For added texture and aroma, sear the slices in a hot pan. The pork is intensely flavorful yet light, providing a luxurious addition to the ramen bowl.

Soft-Boiled Eggs: The Finishing Touch

No ramen is complete without perfectly set soft-boiled eggs. The method is deceptively simple but demands attention to timing.

Ingredients for Soft-Boiled Eggs:

• Eggs – 2
• Boiling water
• Ice
• Salt (to taste)

Method:
Gently place the eggs in boiling water for 6 minutes. Immediately transfer to an ice bath to stop cooking, then peel and season with salt. The eggs add a silky richness to the bowl, complementing the broth, noodles, and proteins.

Putting It All Together: The Miracle Bowl

Once the noodles are cooked, the broth prepared, the chicken roulade and Char Siu pork sliced, and the eggs ready, assembly begins. Ladle the steaming broth over the noodles, carefully layer the proteins, and halve the soft-boiled eggs. Garnish with scallions or any fresh herbs on hand. The final result is a ramen bowl that looks restaurant-worthy but is made entirely in a home kitchen. According to Chef Harsh, this dish is light, flavorful, and surprisingly satisfying, making it Deepika’s go-to comfort meal, especially during her busy shooting schedules.

For the health-conscious or those looking for a culinary challenge, this ramen is both indulgent and mindful. Chef Harsh points out that while the dish may seem elaborate, each component can be prepared ahead of time, making it manageable even for home cooks willing to embrace the commitment.

Deepika’s love for this ramen underscores a growing trend among Bollywood celebrities who are seeking gourmet, health-conscious alternatives to conventional comfort foods. With each bowl, there’s a meticulous balance of flavor, nutrition, and presentation—a combination that not only satisfies the palate but also nourishes the body.

Whether it’s a quiet night at home or a celebratory meal, this ramen is a testament to the artistry of Chef Harsh Dixit and the discerning tastes of Deepika Padukone. And once you try it, as Deepika herself attests, you may find yourself going back for seconds as well.