{"id":6371,"date":"2026-06-01T12:30:29","date_gmt":"2026-06-01T12:30:29","guid":{"rendered":"https:\/\/inrikesmagasin.se\/?p=6371"},"modified":"2026-06-07T19:40:23","modified_gmt":"2026-06-07T19:40:23","slug":"ida-bauhn-chef-of-the-year-offers-instant-noodles","status":"publish","type":"post","link":"https:\/\/inrikesmagasin.se\/en\/ida-bauhn-arets-kock-bjuder-pa-snabbnudlar\/","title":{"rendered":"IDA BAUHN - CHEF OF THE YEAR - serves instant noodles"},"content":{"rendered":"
It starts with something as mundane as a bowl of noodles. But when Ida Bauhn presents the 2026 Dish of the Year, it is clear that we are moving far beyond shortcuts and powder sachets. Here, contemporary eating habits meet a craft that wants more \u2013 and reaches more people. PHOTO ROBIN GRAHN<\/p>\n\n\n\n
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I personally like the concept of being able to cook something delicious from what you have at home, and this dish is perfect.<\/p>\n<\/blockquote>\n\n\n\n
Since the initiative was launched in 2019, it has been a natural part of the mission for each winner of the Chef of the Year to put their mark on a new dish for Swedish homes. Ida Bauhn's contribution is a Swedish interpretation of ramen: warm, generous and built on a deeply flavorful broth that uses the whole chicken.<\/p>\n\n\n\n<\/figure>\n\n\n\n
\u2013 Almost all the home cooks I meet usually ask me for tips on how to make the broth at home so that it tastes like in a restaurant, says Ida Bauhn, when she was invited to a tasting of the Dish of the Year at a restaurant. Nour \u2013 where she previously worked. It\u2019s a dish where the technique is classic but the expression is contemporary. The slow-cooked broth supports the noodles, while pickled turnips add acidity and crunch. The secret is to use the whole chicken.<\/p>\n\n\n\n<\/figure>\n\n\n\n
\u201cThis way, the flavor comes directly into the cooking process, and no parts are wasted,\u201d explains Ida Bauhn. But perhaps the most important thing is not what is in the dish, but what it wants to say. Ida Bauhn consciously moves between the familiar and the ambitious. She takes her starting point from something as popular as instant noodles. Today, Swedish noodles are available in stores, which makes the dish more sustainable.<\/p>\n\n\n\n
Other ingredients depend on the season \u2013 and what you have in the fridge.<\/p>\n\n\n\n
\u2013 I personally like the concept of being able to cook something delicious from what you have at home, and then this dish is perfect, she says. The hearty ramen is served with Melleruds M\u00e4starbrygd \u2013 a light and fresh beer with citrus, floral notes and a marked bitterness. It is a well-thought-out meeting where the beer cuts through the richness of the broth and cleanses the palate for the next bite. We have settled down at the table. Our ramen dishes are laid out and at my table sits the brewmaster Rickard Nyman, who has developed a suitable brew based on Ida's visions. She has told us, he has interpreted and it has then been tasted. The result: a Melleruds M\u00e4starbrygd in the Chef of the Year's version. We are treated to a fresh, light lager with floral and citrusy notes, balanced maltiness and an elegant bitterness that frames the taste. It is available both as a strong beer and in a non-alcoholic version, but is sold via the order assortment. The combination between dish and beer is a hit!<\/p>\n\n\n\n<\/figure>\n\n\n\n
DISH OF THE YEAR \u2013 RECIPE<\/strong> You can find the recipe on the website for Chef of the Year. Dish of the Year has been presented since 2019 \u2013 you can find all the dishes here both in recipe form and in the form of an inspiration film. www.aretskock.se\/arets-ratt<\/em><\/p>\n\n\n\n
<\/p>\n\n\n\n
IDA BAUHN CHEF OF THE YEAR 2025<\/strong><\/p>\n\n\n\n
\n
Born in 1992 and raised in S\u00e4tila in V\u00e4stra G\u00f6taland.<\/li>\n\n\n\n
In 2023, she was appointed the first female team captain of the Swedish National Culinary Team and led the team to silver in the 2024 Culinary Olympics.<\/li>\n\n\n\n
As a debutant in the Swedish Professional Cooking Championships, she impressed the jury with her precision and her sure sense of taste and balance, and with 774 out of 800 points she took home the title of Chef of the Year 2025 and is now reigning champion of Swedish professional cooking.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"
Det b\u00f6rjar i n\u00e5got s\u00e5 vardagligt som en sk\u00e5l nudlar. Men n\u00e4r Ida Bauhn presenterar \u00c5rets R\u00e4tt 2026 \u00e4r det tydligt att vi r\u00f6r oss l\u00e5ngt bortom genv\u00e4gar och pulverp\u00e5sar. H\u00e4r m\u00f6ts samtidens matvanor med ett hantverk som vill mer \u2013 och n\u00e5r fler.FOTO ROBIN GRAHN Jag gillar sj\u00e4lv konceptet att kunna laga n\u00e5got gott […]<\/p>\n","protected":false},"author":8,"featured_media":6375,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[368,1115,1117,87,1113,993,42,1114,1119,58,905,954,1110,303,1118,1111,1116,1112],"class_list":["post-6371","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mat-dryck","tag-arets-kock","tag-asiatiska-smaker","tag-billig-mat","tag-dryck","tag-enkel-mat","tag-ida-bauhn","tag-inrikes","tag-kocktips","tag-kreativ-matlagning","tag-mat","tag-mat-och-dryck","tag-matlagning","tag-nudlar","tag-recept","tag-snabb-lunch","tag-snabbnudlar","tag-topping","tag-vardagsmat"],"acf":[],"yoast_head":"\n
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