Beef Ramen

Ingredients

4 large eggs
2 tablespoons vegetable oil
1 kg of thinly sliced French Beef Tenderloin
2 tablespoons fresh ginger, julienned
2 cloves of garlic, finely minced
12 shiitake mushrooms, stems removed and caps sliced
1 3-inch piece of lemongrass, lightly crushed
3 tablespoons soy sauce
1.5 liters or 6 cups of beef broth
3 ml Sriracha sauce
65 ml rice vinegar
3 packs - 85 g each of ramen noodles (Discard the seasoning packets.)
3 green or purple shallots, washed and cut into slivers
250 ml bean sprouts
125 ml fresh coriander, washed and roughly chopped
Salt and freshly ground pepper

Chinese Origins

While ramen is now associated with Japan, its roots are in China. Noodles, especially "lamian" (hand-pulled noodles), were introduced to Japan by Chinese immigrants in the 19th century.

The early Japanese ramen was quite simple, but over the decades, the dish evolved into a diverse and complex culinary delight.

The Japanese added ingredients such as pork, chicken, vegetables, eggs, and developed various types of broths, including shoyu (soy), miso (fermented soybean paste), shio (salt), and tonkotsu (pork bone).

Serves

Difficulty

Easy

Cost

Affordable

Preparation Time

20 Minutes

cooking Time

20 Minutes

Preparation

step 1: Preparing Soft-Boiled Eggs:

In a small saucepan, bring water to a boil.
When the water is boiling, gently place the 4 eggs into the saucepan.
Cook the eggs for 6 minutes to achieve soft-boiled eggs.
Once cooked, cool them under cold water to stop the cooking process.
Carefully peel the eggs to avoid breaking them, then set them aside on a plate.

step 2: Searing the meat:

In a large skillet, heat oil over medium-high heat.
Season the meat pieces with a bit of salt and pepper.
When the oil is hot, sear them for 2 minutes on one side.
Flip them and continue cooking for another 1 minute on the other side.
Remove them from the skillet and let them rest on a plate.

step 3: Preparing the Broth and Vegetables:

In the same saucepan, sauté the julienned ginger for 1 minute.
Add the minced garlic, shiitake mushrooms, and the piece of lemongrass.
Cook for 4 minutes, stirring occasionally.
Deglaze the saucepan with soy sauce and reduce by half.
Add the beef broth and include Sriracha sauce and rice vinegar.
Reduce the heat and let it simmer for 5 minutes.

step 4: Cooking the Noodles:

Meanwhile, bring another saucepan of water to a boil.
Lightly salt the water and add the ramen noodles.
Cook the noodles according to the package instructions.
Once cooked, drain them and set them aside.

step 5: Finalizing the Soup:

Remove the piece of lemongrass from the broth and check the seasoning.
Slice the steaks into thin strips, cutting against the grain for maximum tenderness.

step 6: Assembling the Ramen:

Divide the cooked ramen noodles into 4 large bowls.
Place a quarter of the beef strips into each bowl.
Sprinkle with green or purple shallots.
Distribute the broth among the soup bowls.
Add bean sprouts and fresh coriander leaves for extra flavor and freshness.

step 7: Preparing the Soft-Boiled Eggs:

Add one soft-boiled egg to each ramen bowl.
Just before serving, cut the egg in half with a knife blade so that the yolk flows into the soup.
Serve the beef ramen immediately.

How to Make Successful Ramen?

Prepare a flavorful broth! The broth is the key element of good ramen. You can use chicken, pork, vegetable, or seafood broth as a base. Ensure it's well-seasoned with soy sauce, mirin, miso, or other Japanese condiments.

What Noodles to Use in Ramen?

Fresh Ramen Noodles: Fresh ramen noodles are generally favored by ramen enthusiasts. They are tender, slightly elastic, and have a fluffy texture. You can find them in most Asian grocery stores.
Dried Ramen Noodles: Dried ramen noodles are a convenient option as they have a long shelf life. They are precooked and need to be boiled before using in ramen.
Udon Noodles: Udon noodles are thicker than traditional ramen noodles. They are soft and fluffy, making them ideal for chicken or vegetable-based ramen.
Soba Noodles: Soba noodles are made from buckwheat flour and have a distinct nutty flavor. They can be used in clear or soy sauce-based ramen.
Rice Noodles: Rice noodles are a gluten-free option for those who cannot consume wheat. They are transparent, smooth, and absorb flavors well.

What's the Characteristic Taste of Ramen?

It's a complex balance of broth, seasonings, toppings, and noodles, with many variations depending on the style of ramen you choose to make or enjoy. Ramen is appreciated for its versatility, allowing you to customize its flavors to satisfy your individual taste preferences.

How to Eat Ramen?

You'll need a pair of chopsticks (or a fork) and a spoon.
Use your spoon to gently mix all the toppings, including noodles, meat, vegetables, and soft-boiled eggs, so the flavors blend.
Add seasonings (optional): If you want to adjust the flavor of your ramen, you can add seasonings like soy sauce, chili, rice vinegar, or condiments as you taste.

Other Types of Ramen

There are many types of ramen, each with its own variations in broth, noodles, and toppings. Here are some of the most popular types of ramen:
Shoyu Ramen, Soy Sauce Ramen: It's made with soy sauce-based broth, giving it a salty and umami flavor. It's often topped with chashu pork slices, marinated eggs, bamboo shoots, and green onions.
Miso Ramen, made with Fermented Soybean Paste: Prepared with a miso paste-based broth, providing it with a rich and savory flavor. It's typically garnished with vegetables, chicken, pork, or seafood.
Tonkotsu Ramen, Pork Bone Ramen: Known for its thick and creamy broth made from slowly-cooked pork bones. It's often served with braised pork, soft-boiled eggs, and vegetables.
Shio Ramen, Salty Ramen: Made with a clear and salty broth. It can be garnished with various ingredients, including chicken, seafood, vegetables, and eggs.
Tsukemen: is a ramen style where the noodles are served separately from the broth. You dip the noodles into the broth before eating. The broth can be shoyu, miso, or other variations.
Curry Ramen: is prepared with a curry broth, giving it a rich and spicy flavor. It's often garnished with meat, vegetables, and eggs.