Homemade Beef Ramen by Britfoodie

By Solat Zaidi (@britfoodie)

Credit: Britfoodie

Here’s my version of beef ramen that I put together based on the flavor profiles that I enjoy eating. For those Ramen experts out there, go easy on me! Yep, I know that I could have added the noodles to the broth, after I plated the broth. It’s just my preference!

The umami powder, which can be bought at any Asian store, gives the broth a lovely earthy taste. I hope you guys enjoy, especially the parents with kids at home who are craving some ramen.

INGREDIENTS

Beef Stock

1lb slew beef
3 stalks of celery
1 big onion
2 carrots
2 tsp salt
2 tsp black pepper
6 cloves garlic
10 cups of water

Ramen

1 packet umami broth (dashi)
1 cup bokchoy
1/2 bunch cilantro
1 bunch of green onions (Negi)
1 packet of shitake mushrooms
4 soft boiled eggs

Soy Seasoning Sauce

1/4 cup sugar
3 tbs water
3/4 cup rice wine vinegar
3/4 cup soy sauce

METHOD

Credit: Britfoodie

BEEF BROTH

Can be made in advance and stored in fridge.
Add all the ingrcdianls for thie beef broth into a instapot and cook for 30 minutes until beef is soft and easy to shred.
Strain broth (keeping the liquid) and separate beef before transferring it to a plate.
Use two forks to shred the meat.

SOY SEASONING SAUCE

As I dont drink alcohol, I had to find a mirine wine substitute for the seasoning

Add 1/4 cup sugar and 3 tbs water in a small saucepan and place over medium heat.
Add in 3/4 cup of rice wine vinegar.
Bring the mixture to the boil and let it boil for 2 minutes.
Add in 3/4 cup soya sauce and 1 cup of water. Cook for another 2 minutes.

This mixture can be stored in the refrigerator until ready to be used.

PUTTING IT ALL TOGETHER

Create Negi (green onions) by soaking the onions in a large bowl of water for 10 to 15 minutes (to lessen the strong onion flavors). Drain!

This can be stored in an air tight container for up to 3 days in the refrigerator.

Soak rice noodles for 30 minutes in lukewarm water.
Cut up shitrake mushrooms, bok choy, cilantro, drained green onions (negi) and put them to the side.
Add broth, beef, shitake mushrooms, bok choy and a satchct of umami powder into a saucepan and cook for 10 minutes on medium heat.
Boil eggs for 7 minutes (they should be soft boiled).
Add in the noodles to the broth and vegetable mixture.
Serve ramen with a sprinkle of cilantro, negi, 2 tbs of the soy seasoning sauce, and 1/2 an egg. Enjoy!

BritFoodie is the life style guru for Mommying While Muslim podcast. I’m originally from England and now settled in Washington DC.