Autumn/Winter at Wagamama!

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Wow, what a temperature drop in recent weeks!

We’ve been wondering how we’re ever going to survive the new arctic conditions (a tad over dramatic, we know!), but winter is definitely poking its icy head around the corner, and who doesn’t want to be warm? We would normally suggest a cosy blanket in the arms of someone special, but we have a very worthy contender in the new autumn/ winter menu at Wagamama!

Wagamama kindly welcomed us to try the new menu before it launched in restaurants, and it doesn’t disappoint! They have added three new warming ramen bowls which are sure to give you all the warmth and comfort your body needs for the season ahead.

TOP TIP! When eating a ramen- mix it all up to release the flavours of all the elements in the dish. You’re welcome ☺

Miso Cod Ramen – the perfect lunchtime choice ?

We were pleasantly surprised by this dish. It’s very light yet unexpectedly filling, and the bok choy provides relief from the guilt that usually comes with delicious comfort food like this! The miso marinated cod literally melts in your mouth leaving the tantalising tingle of chilli oil on your tongue, while the warming wholesome broth leave you feeling great.

Tantanmen Beef Brisket Ramen

Delightfully warming with just the right amount of spice; this hearty ramen dish will fill your tummy and your soul with warmth. The perfectly seasoned broth can be drunk on its own or paired with the tender brisket and noodles for the seamless medley of simultaneous flavour in your mouth.  The kimchi adds the perfect kick if you desire a little more spice. Served with a hard boiled egg, spring onions and menma (bamboo), this ramen bowl is the bomb!

Chilli Prawn + Kimchee Ramen

Wagamama have listened to feedback and created a ramen with no peel prawns – yes you heard correctly, no peel prawns, meaning less time preparing and more time munching! Aside from this fantastic news, the chilli prawn and kimchee ramen was delish! The chilli katsu and spicy vinegar marinated prawns were cooked to perfection and tasted sublime with the kimchee – however don’t forget to mix the bowl to get the fullest flavours. We would give this dish two chilli’s out of three, so if you’re not the biggest fan of heat, then unfortunately this dish probably isn’t for you. Remember, squeeze the lime before enjoying!

Wagamama have recently partnered with Greenwich based brewery, Meantime who have curated a range of Asian inspired pale ales to complement the new and existing menu. We tried the passion fruit and the ginger & lime combinations, which were surprisingly refreshing and worked with the ramens.

Passion Fruit Ale

Delightfully sweet and refreshing with the warming feel that you’d expect from an ale.

Ginger + Lime Ale

For though who are not a fan of ginger, this is perfect as there is no overwhelming burn of ginger. Pairs great with the Miso Cod Ramen, producing a smooth, mellow finish with a sweet aftertaste.

Starters & sides

The vegetable gyoza were great with any of the ramen bowls especially when dipped in the broth! They’re also a great way to start the meal, stirring up the appetite without filling you up too much.

I don’t want none unless you got buns, hun! The steamed buns, as always, were 5*. The panko aubergine and mushroom are so hearty, they make you forget about meat. And if you’re a bit more carnivorous, there are several meat options to choose from. The buns are light and fluffy and always a fabulous companion to any Wagamama meal.

With great warming dishes like these, who needs a winter bae anyway?

If you’re looking to create your own ramen at home, then check out the Wagamama Chilli Chicken recipe below:

Ingredients

500ml chicken stock

2 tbsp of sriracha sauce

150g of good egg noodles

1 chicken breast, marinated

handful of beansprouts

¼ red onion, finely sliced

1 spring onion, chopped

1 fresh red chilli, sliced

to marinade chicken: 2 tbsp soy sauce & 1 tsp of freshly grated ginger

to garnish: a few sprigs of coriander, ¼ lime