Winter

Quick Shoyu Ramen

November  1, 2015
Photo by The Satisfied Craver
Author Notes

This is a quick recipe, though no 99¢ just-add-water ramen. Slurpy, soupy noodles, spicy chili oil, fresh greens, gooey soft-boiled eggs, umami-y nori, fresh black pepper. Who doesn’t crave noodles? I’m pretty sure this is universal and nothing else must be said. —The Satisfied Craver

  • Serves 4
Ingredients
  • Chili Oil
  • 1 cup vegetable oil
  • 1 teaspoon red chili flakes
  • 3 thai chilis, or similar variety
  • Broth + Ramen
  • 1 cup beef stock
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup mirin
  • 2 tablespoons lemon juice
  • 1.25 pounds sirloin steak, seasoned with pepper
  • 10 ounces package dry ramen, cooked and drained
  • 12 4"x2" pieces of roasted nori sheets
  • 2 scallions, chopped
  • 4 soft-boiled eggs, halved
  • 1/2 cup bean sprouts
  • 1/2 teaspoon pepper
In This Recipe
Directions
  1. Chili Oil
  2. For the chili oil, heat oil in a small saucepan over low heat. Add the chili flakes and chilis and continue to heat for about 7-8 minutes. Remove from the heat and let cool. Transfer the mix to a glass bottle and keep in a cool, dark place. Over time, the oil will become increasingly redder and hotter.
  1. Broth + Ramen
  2. For the broth, heat the beef stock with the soy sauce, mirin, sugar, and lemon juice in a pot over medium heat until the sugar is diluted.
  3. In a another pan, brown the steak over medium-high heat to desired doneness. Remember: the beef will continue to cook slightly when placed in the hot broth. Set aside to rest for about 10 minutes, then slice as thinly as possible.
  4. To assemble the ramen, ladle broth in a bowl, then add noodles. Top with sprouts, a halved egg, scallions, nori, sliced beef, chili oil, and black pepper.

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