How to Make an Amazing Beef Ramen
Why pay for an overpriced basin of ramen from your local joint when yous can brand the BEST Beefiness Ramen Noodle Soup at home?! This bowl of comfort is flavor packed, like shooting fish in a barrel to make, and always hits the spot.
I want to say that the best way to describe this soup is "flavorful," but I feel like I'm really under-selling information technology. I mean, with ingredients like fish sauce, fresh ginger, coconut aminos and then much more than, this soup is like a commemoration of all your favorite ramen flavors in one bowl. And when you toss some steak into the mix?! Swoon.
When it comes to ramen, I can be a bit of a snob. While I've never met a bowl I couldn't finish, my standards for truly skillful ramen are pretty high! After all, I feel like I'thou part of the generation that grew upwards eating ramen and now finds themselves at restaurants paying $15 for a basin of it. Well, not anymore!
This like shooting fish in a barrel to make beef ramen is seriously meliorate than most of the overpriced restaurant bowls I've had lately! It'due south rich with savory flavors and has all the right components of good ramen – perfectly cooked steak, tender ramen noodles, and just the right amount of veggies. Throw a soft boiled egg on top, and you've got yourself a masterpiece!
What You lot'll Need
Every 1 of these ingredients is bold, delicious, and necessary for the Best beef ramen:
- Olive oil – Avocado oil can also be used if preferred.
- Garlic – Fresh is preferred, but pre-minced will do.
- Ginger – This is an ingredient that lends And then much more than flavor when it's fresh!
- Shiitake mushrooms – Thinly slice these mushrooms for the best consistency.
- Sirloin steak – If y'all have any leftover steak, this is a delicious way to use it.
- Ramen noodles – Any brand will practise! They can be Maruchan – no need to go fancy.
- Beef broth – Depression sodium works not bad if y'all don't want your soup to exist also salty.
- Soy sauce – Keeping with the less-salty agenda, use low sodium soy sauce or coconut aminos.
- Fish sauce – Hoisin works as well.
- Salt and pepper
Optional Garnishes
Here are just a few optional (but highly recommended) toppings:
- Soft boiled eggs
- Green onions
- Lime
How to Brand Beefiness Ramen Noodle Soup
Set up the steak. Season the steak with salt and pepper earlier searing it in a little fleck of olive oil over medium heat. Set bated.
Cook more ingredients. In the same pot, toss in the garlic and ginger and cook for about 3 minutes. Add the sliced mushrooms, coconut aminos, fish sauce, and broth. Bring to a simmer and melt for well-nigh 10 minutes.
Make the soft boiled eggs. Boil the eggs for about 4-five minutes in water for soft boiled eggs. For hard boiled eggs, extend that fourth dimension to 10 minutes. Then, identify the eggs in a bowl filled with ice cold h2o.
Assemble the ramen! Divide the ramen noodles into 4 bowls. Add ane cup of broth to each bowl, then top with steak. Peel, halve, and place the eggs accordingly. Sprinkle with your option of toppings, and relish!
Variations to Try
- Add some spice past sprinkling in ruby-red pepper flakes or even stirring chili paste into the broth.
- This recipe tin also exist fabricated with rice or udon noodles.
- Add and accept out ingredients every bit you see fit. For instance, if you lot don't similar mushrooms, take them out and replace them with something similar bok choy. Get creative!
Beef Ramen Noodle Soup
Restaurant-worthy beefiness ramen that's equally satisfying to eat equally it is to make!
Servings: 4
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- 1 tablespoon olive oil, divided
- 1 pound boneless sirloin steak, cut into ¼-inch thick slices
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 5 ounces thinly sliced shiitake mushrooms
- iv tablespoons coconut aminos or depression-sodium soy sauce
- 1 tablespoon fish sauce
- 4 cups beefiness goop
- ½ teaspoon kosher table salt
- ½ teaspoon black pepper
- 1 pound stale ramen noodles
Toppings (optional):
- iv soft boiled eggs, halved
- ¼ cup sliced dark-green onions
- 1 lime, cutting in wedges
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Flavour the steak generously with common salt and pepper. Set aside.
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In a large pot over medium heat, rut 1 tablespoon of olive and sear the sirloin steak, for 1-ii minutes on each side. Remove from the pot and set aside.
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In that same pot, add the rest of the olive oil and saute and garlic and ginger for 3 minutes, until fragrant.
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Add the sliced mushrooms, coconut aminos or soy sauce, fish sauce, and broth, and permit the broth simmer for 10 minutes over medium-low heat.
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Meanwhile, in a large pot add the eggs and embrace them with water. Bring to a eddy and let them boil for iv-v minutes for soft boiled eggs or 10 minutes for hard-boiled. Once the time is up add them to a bowl of ice-common cold water. This stops the eggs from cooking farther and makes the peel come off easier.
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When the broth is set up y'all tin assemble the ramen. In 4 bowls divide equally the noodles. Add 1 cup of broth and top with iv ounces of the cooked steak. Peel and halve your soft-boiled eggs and add one egg to each ramen basin. Sprinkle with i tablespoon chopped dark-green onions and 1 lime wedge. enjoy!
The idea is the hot goop will cook the raw ramen noodles when you pour the broth into the bowl with the ramen noodles.
However, if you prefer to cook the ramen noodlesin the broth on the stovetop, you lot may do so also to get it cooked to your liking.
Serving: i serving | Calories: 798 kcal | Carbohydrates: 81 g | Poly peptide: 46 g | Fat: 31 g | Saturated Fatty: 13 grand | Polyunsaturated Fat: 3 k | Monounsaturated Fatty: 14 1000 | Trans Fatty: 1 m | Cholesterol: 233 mg | Sodium: 4317 mg | Potassium: 953 mg | Fiber: 4 1000 | Saccharide: 3 g
This website provides approximate nutrition data for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the well-nigh precise nutritional data use your preferred diet figurer based on the actual ingredients you used in the recipe.
Source: https://www.tablefortwoblog.com/beef-ramen-noodle-soup/
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