If there’s one meal sure to perk up your day or restore you if you’re feeling under the weather then it’s this! A big, steaming bowl of noodles suspended in a delicate broth is just what the doctor ordered. Be creative with the vegetables you use, I have used a classic combination but also think about what is in season as well. Ramen is traditionally served with pork, chicken or tofu so I have given it a twist by using beef.
Ingredients- serves 2
For the tamago eggs
2 large eggs
100ml soy sauce
100ml cold water
Splash of mirin
1cm ginger- sliced
1 garlic clove- sliced
For the broth
1 litre dashi stock
3 tbsp brown miso paste
1 garlic clove- crushed
1cm piece ginger- grated
Handful shitake mushrooms and/or enoki- sliced
3 spring onions- shredded
1 beef steak- sirloin or skirt work well
Small packet of ramen or udon noodles
Handful of beansprouts per person
Handful of Asian greens such as choy sum per person
1 small red chilli- deseeded and sliced
1. First thing’s first! You need to get cracking (get it?!) on the eggs in advance if you can. Simply boil the eggs for 5 minutes until they are soft boiled and plunge them into cold water to stop them cooking further. Allow to cool until you can handle them enough to peel the shells. Meanwhile, in a small pan, heat the soy, water, mirin, ginger and garlic and bring to a boil. When it boils take it straight off the heat and allow to cool. When the soy mixture has cooled place into a freezer bag and drop the eggs into it. Squeeze the air out of the bag and seal to allow the eggs to marinade for 6 hours before using.
2. For the broth I recommend getting hold of ready made dashi stock (unless you want to make your own) which is now available more readily. Heat the stock in a pan and slowly add in the miso paste until dissolved into the stock. Add the garlic and ginger and bring it to a gentle simmer for 10 minutes. Do not boil this as miso does not like it! With two minutes to go from the end of simmering, pop in the white parts of the spring onions and the sliced mushroom.
3. While the stock is simmering you need to cook the steak and the noodles. You may like to marinade the steak lightly with some soy, garlic, ginger and mirin but it wil be just as delicious by itself if you like. Cook the steak to your liking and rest before cutting into thin slices. Meanwhile the noodles also need to be cooked according to packet instructions so everything is ready to assemble.
4. Use a large, deep bowl to serve the ramen. Layer up the bowl with a nest of noodles at the bottom and then arrange the cooked mushroom, beansprouts and greens before ladling over the broth. I didn’t cook my greens before serving to give more crunch but they could be wilted beforehand if you prefer.Spinach would also go well if you prefer. Play around with the combinations of vegetables that you use too. The vegetables will relax into the broth after a couple of minutes but the photo above is just after it’s been served- it was too delicious to remember to take another photo after this!
Top the ramen bowl with the slices of steak, green parts of the spring onions and slices of chilli and give the final flourish with the eggs which need to be cut in half and served. If you have managed to achieve a soft boiled egg then the yolk will still be slightly runny even though it has been refridgerated.
Beef ramen- a foodie hug for the soul!