Beef Ramen
Simmer a deep, comforting beef ramen with a subtle hint of the sea, tender noodles and rich broth that warms the whole table from scratch.
40 min
Easy
Asiática
2 servings
The story behind
Steam fogs your face as you lean over the bowl, noodles twist around the chopsticks, and the broth begs for loud, unapologetic slurps: that is good ramen. Though it now stands as an icon of Japan, the dish arrived from China in the late 1800s or early 1900s, and Japanese cooks made it their own, splintering it into countless regional styles. This homemade take pairs beef with a touch of the sea through surimi, a free-form combination that strays from the traditional schools yet honors the bowl's logic: broth, noodles, protein, and toppings assembled at the very end. The halved boiled egg is no mere garnish; its creamy yolk enriches the broth as it dissolves, adding body. The noodles are cooked separately and added only at serving, because left sitting in hot broth they keep drinking up liquid, overcook, and turn mushy within minutes. Surimi and beef are cut small so they heat evenly without toughening. Serve at once, while the steam still rises and the aromas are at their peak.
Instructions
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1First, cook the beef in a skillet with a bit of oil until well-seared and tender.
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2In a separate pot, heat the beef broth and add a splash of soy sauce to give it that rich dark color.
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3Cook the noodles in the broth following the package instructions—don't overcook them!
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4Serve the broth and noodles in a large bowl and arrange the beef, corn, and surimi on top.
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5Place the hard-boiled egg on the side and the lettuce leaves so it looks super fresh and appetizing.
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6Add a final touch of spice if you like heat and enjoy it while it's nice and hot.
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