My boyfriend and I are on a ramen kick lately. Not only is it super cheap, but it can be customized in so many different ways, I feel like I could never get sick of it!
This week’s challenge was “stocks and broths” so I took it upon myself to make an awesome beefy-broth worthy of the best ramen around.
Packed with udon noodles, broccoli, beef and a butter fried egg, this ramen might even put the authentic stuff to shame.
Ramen is a staple meal throughout the world – and it doesn’t just have to be the instant stuff with the flavor packet. But if you WANT to use that as the base for your ramen, you can add the rest of the ingredients in this recipe to really take the prepacked stuff to a whole new level.
One of the many reasons why ramen is so popular is because it is so easy to make – from start to finish, this ramen recipe took probably about 30 minutes.
So if you’re like me and dread cooking during the week, this recipe will quickly become your go-to dinner, as it has for me.
And like I said at the beginning, ramen is so customizable that you don’t even really need a recipe to follow! Just pick your broth plus your favorite meat and veggies and toss it all into the pot.
But if you are scared to get creative in the kitchen when it comes to ramen, you can’t go wrong with the classic beef and broccoli flavor profile. I mean seriously, look at how amazing this looks! Then imagine that it tasted even better – because it DID!
Beef and Broccoli Ramen Noodles
- 16 oz steak cut into slices
- 8 oz broccoli florets fresh or frozen
- 2 tablespoons sesame oil
- 4 cups water
- 1 tablespoon beef broth base
- 1 tablespoon garlic broth base
- 2 bundles udon noodles
- 8 cherry tomtoes slices in half
- 2 tablespoons garlic minced
- ½ cup onion chopped
- 2 tablespoons soy sauce
- 1 tablespoon mirin optional
- 1 tablespoon rice vinegar
- 2 tablespoons sriracha + more for topping
- 2 eggs one per bowl
- 2 tablespoons butter one per egg
- red pepper flakes for topping
- kimchi for topping, optional
- In a large soup pot over high heat, add one tablespoon of sesame oil and sear the beef on all sides until browned but not cooked through, about 3-5 minutes. Remove the beef from the pot. Add the remaining tablespoon of sesame oil and saute the onions until tender, about 5-10 minutes.
- Add the garlic and saute until fragrant, about 1-2 minutes. Then add the sliced cherry tomatoes and saute until they start to release their moisture, about 2-3 minutes more.
- Deglaze the pot by adding the mirin and rice vinegar. Stir and scrape up any browned bits, then pour in the soy sauce. Stir to combine.
- Prepare the broth by stirring the beef and garlic bases into the quart of water. Pour the broth into the pot and bring to a simmer. Continue to simmer for about 5-10 minutes.
- While the broth simmers, fry each egg in one tablespoon of butter until the yolk reaches your desired doneness. For a wobbly center, fry for 3-5 minutes, for a hard center, fry for 6-8 minutes.
- Stir the sriracha into the broth, as desired. Then add the broccoli florets. If frozen, let the ramen come back up to a simmer. If fresh, let the florets simmer for about 3 minutes, until they are bright green. Return the beef to the pot and stir to combine.
- Then add the uncooked udon or ramen noodles to the pot. Cook for 2-3 minutes, until the noodles are cooked al dente. Use a ladle to spoon the ramen into serving bowls. Serve the fried egg on top with a squirt of sriracha or add on some kimchi for a spicy flair. Enjoy!