Spicy Rib-Eye Steak-Miso Ramen

My husband and I had been looking for a non-salty ramen all over in our area including nearby cities. We’ve been craving

noodles as the winter kicks in but, unfortunately we have had no luck in finding any. For us, Ramen is definitely a “must have” during cold days, especially the spicy one.

So since we couldn’t find any that suits to our liking, I decided to make my own Ramen. A spicy one, however, this amount of spicy level is endurable for people who cannot tolerate spicy food as much as we do. I am saying this just in case some dear readers out there try to make this recipe at home. Haha! Oh, but, if you prefer not so spicy… well, then you must omit the “red chili peppers” and just use chili bean paste instead. 🙂

Of course, if you like it more spicy, please increase the amount based on your personal preference.

 Ingredients 

Soup:
2 packages ramen or dried noodles
2 tbsp. sesame oil
3 garlic cloves, minced
1 medium sized ginger, grated
2 tsp. spicy chili bean paste with chili
1/4 cup miso
2 cups chicken stock
2 cups low-sodium beef stock
2 cups water, add more if needed
1 tbsp. sake or japanese rice wine
pinch of salt, optional

Toppings (optional)

1 thinly sliced beef or pork
1thinly sliced/shredded carrots
2 cups mustard leaves, chopped
1/c cup bean sprout
1/2 watercress
1 bamboo shoot
2 boiled eggs, sliced
1/2 cup fresh basil leaves
1 green onion, chopped
2 nori sheets (optional)
1 red chili pepper, thinly sliced
ground black pepper
1 tablespoon japanese chili oil

Instructions:

  1. Cook noodles according to the package instruction. When finished, strain noodles and prepare them in a large bowl with the toppings (except the meat) then set aside.
  2. Heat sesame oil in a soup pot. Add garlic and ginger, sauté until fragrant. Add spicy chili bean paste, following the rest of the ingredients. Simmer for 7-10 minutes. Check the flavor and if needed, add 2-3 small size beef flavor cubes / granules. Using cheesecloth or strainer, strain the broth, then put the broth back into the pot. Let the broth simmer in a very low heat.

Beef:
We found out that steak is not only great for “fine dining” meal but it is also good for ramen. :)) In a nonstick frying pan or skillet, heat 1 teaspoon sesame oil. Wait until the pan is hot, fry the meat for 1 minute and immediately put into a prepared bowl of noodles. Pour in the broth. Serve hot.

Have a soupy day, everyone! 🙂

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