Slurpworthy Beef Ramen Your New Weeknight Hero

Recipe Introduction

Quick Hook: Craving Comfort?

Remember those student days surviving on instant noodles? Honestly, this beef ramen noodles recipe blows those out of the water! Get ready for umami packed goodness with a bit of a British twist, innit ?

Brief Overview: From Japan with Love (and Worcestershire Sauce)

Originating from Japan, ramen is a beloved noodle soup. This recipe is a medium difficulty, taking about 55 minutes, and feeds 4 hungry souls.

Main Benefits: Good for the Soul (and Your Taste Buds)

This recipe is rich in protein, making it a satisfying and nutritious meal. It's perfect for a cozy night in, and what makes it special is the depth of flavour we achieve with a few secret ingredients.

Okay, let's get this ramen party started! Honestly, I wanted to re-create the best beef ramen recipe I ever tried.

It was in a tiny place in Tokyo that was spot on . But I've added my own touch, making it a homemade ramen experience you can easily whip up any night of the week.

Broth Basics

A good ramen broth is the heart of this dish. This broth has a rich flavour thanks to the Worcestershire sauce .

You know?, it adds a special something! It really takes this to an umami ramen level that rivals restaurant quality.

Eggs cellent Topping

Soft boiled egg ramen is my jam and is a must have ramen topping ! Getting the eggs just right can be tricky, but I've got you covered with a foolproof method down below.

It will be very easy beef ramen to make!

Weeknight Win

This isn't your all-day simmering type of ramen. This version aims for maximum flavour with minimum fuss, making it a perfect weeknight ramen option.

A quick ramen that doesn't skimp on the taste.

So, are you ready to dive into this Japanese noodle soup adventure? Let's do this!

Ingredients & Equipment: Let's Get This Ramen Party Started!

Okay, let's get this ramen party started! Honestly, getting the right ingredients is half the battle. You know? It's like building a house you need a solid foundation.

So, grab your shopping list and let's dive in!

Main Ingredients for Our Slurp Worthy Beef Ramen

Here's what you'll need to make some proper beef ramen noodles . Don’t skimp on quality, yeah? Especially the beef.

• Beef: 1 lb (450g) beef sirloin or flank steak, thinly sliced. Look for well marbled beef; it'll be more tender and flavourful. Wagyu would be the nuts, but sirloin works a treat and. Honestly it is easier to find.
• Soy Sauce: 1 tbsp (15 ml) for the beef, 2 tbsp (30 ml) for the broth. Use a good quality one! It makes all the difference.
• Sake or Sherry: 1 tbsp (15 ml) . A splash of booze makes the beef sing.
• Ginger: 1 tsp (5 ml) grated for the beef, 1 inch (2.5 cm) piece sliced for the broth. Fresh is best.
• Garlic: 1 clove minced for the beef, 2 cloves smashed for the broth. Don’t be shy!
• Vegetable Oil: 1 tbsp for cooking the beef.
• Beef Broth: 8 cups (1.9 liters) low sodium preferred. Good quality broth is the key to umami ramen .
• Water: 4 cups (950 ml) .
• Mirin: 1 tbsp (15 ml) . Adds a bit of sweetness.
• Worcestershire Sauce: 1 tbsp (15 ml) . Secret ingredient for that extra oomph! I nicked this one from my Nan.
• Green Onions: 2, white parts sliced for the broth, green parts thinly sliced for garnish.
• Nori: 1 sheet.
• Ramen Noodles: 12 oz (340g) fresh or dried. Fresh is lush, but dried works great in a quick ramen .
• Eggs: 2 large, for soft boiling.
• Enoki Mushrooms: 4 oz (115g) or shiitake, sliced.
• Bean Sprouts: 1 cup (225g) .
• Optional: Chili oil or sriracha. Because who doesn't like a bit of a kick?

Seasoning Notes: The Magic Touch

The broth is where the magic happens. The ginger, garlic, and green onions are essential.

For extra depth, a dash of Worcestershire sauce works wonders. If you haven’t got mirin, a pinch of sugar will do. Don’t tell anyone! Honestly, it’s my little secret.

Equipment Needed: Keep It Simple

Don't need to overcomplicate things.

• Large pot or Dutch oven for the broth and beef.
• Small saucepan for boiling eggs.
• Large bowl for mixing the beef marinade.
• Cutting board and sharp knife.
• Slotted spoon.
• Chopsticks or forks.

Alright, that's the kit sorted. Let's get cooking and make some homemade ramen ! This easy beef ramen recipe will rock your world.

It's perfect for a weeknight ramen fix and will get you a soft boiled egg ramen that will change your life.

Okay, let's get this ramen party started! We're diving deep into making beef ramen noodles . This isn't just any noodle soup, this is your ticket to a slurp worthy weeknight meal.

Forget those instant packets, we're talking about homemade goodness.

Mastering the Art of the Sauté: Cooking Beef Like a Pro

Honestly, cooking the beef is the bit where people often go wrong. Overcooked, tough beef? No, thank you! The goal is tender, flavourful slices that melt in your mouth.

So, let's break it down.

Prep Steps: Getting Your Ducks in a Row

• Essential mise en place: Thinly slice 1 lb (450g) beef sirloin against the grain. Marinate with 1 tbsp soy sauce, 1 tbsp sake, 1 tsp grated ginger, and 1 minced garlic clove. This is the secret to umami ramen .
• Time saving organization tips: Prep all your toppings sliced green onions, soft boiled egg halves, enoki mushrooms, bean sprouts - before you even think about touching that beef.
• Safety reminder: Use a clean cutting board and knife when handling raw meat. Keep everything cold until you're ready to cook.

step-by-step Process: Searing to Perfection

1. Heat 1 tbsp vegetable oil in your large pot over medium high heat. Don't overcrowd the pot!
2. Sauté the beef in batches, if needed, for about 1- 2 minutes per side .
3. Aim for medium rare to medium doneness. You want a nice sear on the outside, but still juicy inside.
4. Remove the beef from the pot and set aside. Important! Don't leave it in there, it'll keep cooking!
5. Deglaze the pot with a splash of sake or broth if any bits are stuck to the bottom extra flavour!

Pro Tips: Level Up Your Beef

• Expert technique: Pat the beef dry with a paper towel before searing. This helps it get a nice crust.
• Common mistake to avoid: Overcooking is the enemy! Remove the beef as soon as it's cooked to your liking. It will continue to cook slightly as it rests.
• make-ahead option: You can marinate the beef up to 24 hours in advance for even deeper flavour. Just keep it covered in the fridge.

Making beef ramen is easier than you might think. And the payoff? A bowl of steaming, quick ramen packed with flavour that will rival any restaurant.

Serve with soft boiled egg ramen for an authentic experience. Get ready to create some homemade ramen magic! This Beef ramen recipe is a guaranteed crowd pleaser and a true weeknight ramen hero.

Recipe Notes: Level Up Your Slurp Worthy Beef Ramen !

Okay, let's get this ramen party started! This isn't just a recipe; it's an adventure. I've tweaked and tested this beef ramen recipe until it's just right .

Honestly, sometimes I even dream about that umami ramen broth! Based on my journey cooking Japanese noodle soup , here are some notes to help you nail this!

Presentation Perfection: Serving Suggestions

This ain't just about taste; it's about the whole experience. When plating your beef ramen noodles , think about layering.

Start with the noodles, then carefully ladle in the broth. Arrange the beef slices artfully. A sprinkle of green onions and a perfectly soft boiled egg ramen adds that restaurant touch!

Consider serving alongside crispy gyoza. Edamame is a simple, healthy side, and a cold Japanese beer is the perfect complement to this delicious homemade ramen .

Trust me, it elevates the whole meal!

Storage Secrets: Keeping it Fresh

Got leftovers? No worries. Refrigerate any remaining beef ramen broth and noodles separately. This helps prevent the noodles from getting soggy.

It is recommended to store it within 2 days . For the best results, use airtight containers. Reheat the broth on the stovetop.

Add the noodles and toppings just before serving.

Freezing isn't ideal for noodles, but the broth freezes beautifully. Store in freezer bags for up to 3 months . Thaw overnight in the fridge.

I will not recommend freezing the noodles, egg, or fresh toppings. They will lose their texture.

Remixing the Recipe: Variations

Want to mix things up? I totally get it! For a spicy ramen kick, add a generous drizzle of chili oil or sriracha to the broth.

You can also sub the beef with chicken or tofu. This is a great option if you’re trying to make easy beef ramen more versatile.

Got dietary restrictions? No problem! Swap the beef for tofu or tempeh to make it vegetarian. Use gluten-free ramen noodles, if needed.

I once accidentally used rice noodles, and it was still pretty good! I would rate it 7/10!

Nutrition Nuggets: Quick Glance

Each serving of this beef ramen is roughly 550 calories. It’s got about 40g of protein, 25g of fat, and 45g of carbs.

It’s worth noting that it also contains about 1200mg of sodium. The rich broth is a fantastic source of collagen.

The veggies also add important vitamins. Honestly, it’s basically health food...ish!

Okay, let's get this ramen party started! Don't be intimidated! This weeknight ramen recipe is totally doable. With these tips, you'll be slurping like a pro in no time.

Get ready to impress your mates with your quick ramen skills! You got this!

Frequently Asked Questions

Can I make beef ramen noodles ahead of time? I'm a busy bee, you know!

You can definitely prep some components in advance! The broth can be made a day or two ahead and stored in the fridge in fact, the flavours will meld even better. However, it's best to cook the noodles and assemble the ramen just before serving to prevent the noodles from getting soggy.

Nobody wants soggy noodles, now do they?

What kind of beef is best for beef ramen noodles, and how do I keep it tender?

Sirloin or flank steak are excellent choices as they are relatively tender and flavorful. Slicing the beef thinly against the grain is key to preventing it from being tough. Also, don't overcook it when you're sautéing it a quick sear is all it needs.

Think of it like cooking a good steak; you want that lovely tenderness!

I can't find mirin. Is there a substitute I can use in this beef ramen noodle recipe?

No worries, substituting mirin is a doddle! Mirin adds a touch of sweetness and acidity. If you can't find it, you can use a pinch of sugar or honey mixed with a tablespoon of dry sherry or sake. Alternatively, a tiny splash of rice vinegar will also do the trick.

It won't be exactly the same, but it'll be close enough that even Mary Berry wouldn't notice.

How long does beef ramen last in the fridge, and how should I store it?

Ramen is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. To prevent the noodles from becoming too soft, store the broth, noodles, and toppings separately. When reheating, warm the broth first, then add the noodles and toppings.

A quick zap in the microwave or a gentle simmer on the hob will do the trick.

Can I add other vegetables to my beef ramen noodles?

Absolutely! This beef ramen recipe is very forgiving. Feel free to add any veg you fancy. Sliced carrots, bok choy, spinach, or even some grilled corn would be fantastic additions. Get creative and use what you have on hand it's your ramen masterpiece, after all!

Just be sure to adjust the cooking time accordingly for any vegetables that need a bit longer to cook.