If you’re craving something warm and hearty, we’ve got just the thing for you. This Beef Ramen Noodle Bowl is the ultimate comfort dish! Imagine tender, slow-braised beef with a rich umami-packed broth and chewy ramen noodles.
This Japanese-inspired easy recipe is perfect for anyone, whether you’re new to making ramen at home or you’ve done it a million times. It’s also wildly customizable! You can add soft-boiled eggs, green onions, sesame seeds, or whatever you enjoy. And, bonus, it’s a quick family favorite for busy weeknights. Ready to make your own steaming bowl of ramen?
Why This Beef Ramen Noodle Bowl Recipe Works
- An Umami-Rich Broth: With a combination of miso paste, soy sauce, and beef broth, you get a savory noodle broth that’s both flavorful and true to Japanese cuisine.
- Tender Beef: When you slow-braise the beef chuck roast, it becomes melt-in-your-mouth tender and soaks up all the savory broth flavors. If you’re a fan of juicy shredded beef, you’re gonna love this dish.
- A Mosaic of Texture & Flavor: You’ve got the semi-firm ramen noodles, snappy corn, and soft boiled eggs, which also add sweetness and richness. All of this is submerged in a rich broth that you can complement with sesame seeds and green onions, or whatever you enjoy.
- It’s Customizable: Speaking of whatever you enjoy, did we mention that this easy beef ramen recipe is super customizable? Don’t hesitate to add bok choy, bean sprouts, or even snow peas for a little extra crunch. Trying to consume less salt? Opt for a low sodium soy sauce to throw in. Like your ramen a little spicy? Drizzle in some hot sauce to add a bit of kick!
- It’s Like A Warm Blanket in a Bowl: Had a rough day and need the food version of a hug? We’ve all been there. This is a great recipe for those who need to be comforted, and the best way to warm up during the late fall and winter months. It’s hot, cozy, and deeply satisfying.
Ingredients For This Beef Ramen Noodle Bowl
- Beef Chuck Roast: A tender cut that’s perfect for slow-braising.
- You Can Also Use: Boneless short ribs or brisket. These work just as well if you don’t have a beef chuck roast. For an even quicker option, you can replace slow-cooked meat with juicy ground beef for this dish.
- Onions & Shiitake Mushrooms: Onions add sweetness, while the mushrooms supply it with earthy, umami flavors.
- You Can Also Use: Don’t have shiitake mushrooms? Try cremini or portobello mushrooms. Forgot onions? Shallots or leeks can easily replace them. If you’re looking to up your veggies, throw in some red bell pepper or snow peas.
- Ginger & Garlic: These additions work to add depth to the broth.
- You Can Also Use: If you don’t have the real thing, no worries. Use ground ginger or garlic powder in a pinch. If you like more mild flavors, use roasted garlic.
- Miso Paste & Soy Sauce: Think of these as the heart of your ramen broth. They’re going to supply it with a deep umami flavor.
- You Can Also Use: If you don’t currently have miso paste in your cupboard, try a combo of soy sauce and a little tahini. Tamari or coconut aminos can also be used to replace soy sauce. Add a little rice vinegar for a touch of tang.
- Ramen Noodles: Chewy noodles are there to absorb all that yummy broth.
- You Can Also Use: Out of ramen noodles? Try udon, soba, or even spaghetti noodles to change up the texture. You can also use instant ramen noodles and just leave the seasoning packet out for another time.
- Soft-Boiled Eggs & Corn Kernels: These are classic ramen toppings that add some richness and a whole lot of texture.
- You Can Also Use: Poached eggs or even lightly scrambled eggs can be used to replace soft-boiled eggs. Don’t have corn? Try some fresh peas or edamame.
- For Serving: Don’t forget those final touches! Fresh green onions, toasted sesame seeds, and a sprinkle of chili flakes are great additions to add some color and crunch.
- You Can Also Use: You can get pretty creative with the toppings. No green onions? Grab some chives or thinly sliced leeks. No sesame seeds? Time to use those crushed peanuts or cashews that have been sitting in your pantry.
How To Make This Beef Ramen Noodle Bowl – Step By Step
Step 1: Preheat the Oven
To braise your beef slowly, set your oven to 325°F (163°C). This will help you achieve tender, delicious meat for this comfort bowl.
Step 2: Brown the Beef
In a large Dutch oven, heat up 1 tablespoon of neutral oil (like vegetable, canola, or avocado oil) over medium-high heat. Add in your beef chuck roast and brown it on all sides (about 2 to 3 minutes per side). You basically want to sear in all the juices so they can’t escape in the oven. Once browned, remove the beef from the pot and set it aside.
Step 3: Sauté the Vegetables
In that same pot, you’re now going to add in the diced onions and shiitake mushrooms. Sauté them over medium heat for about 5 minutes, until they become soft and aromatic.
Quick Tip: Scrape up all the browned bits from the bottom of your pot as you sauté the vegetables. They’ll add some extra flavor to your broth!
Step 4: Build the Broth
Throw in the minced ginger, whole garlic cloves, 2 tablespoons of miso paste, ¼ cup of soy sauce, 4 cups of beef broth, and 1 teaspoon of white pepper to the pot. Stir it all together until the miso paste is fully dissolved. Throw the beef back into the pot and cover with a lid, then and place it in your preheated oven. Braise the beef for 2½–3 hours, or until it’s tender and easily shredable with a fork.
Step 5: Shred the Beef
Once the beef is done, remove it from the pot and place it in a large bowl. Use two forks to shred the beef into bite-sized chunks, then set it aside while you finish the broth and noodles.
Step 6: Cook the Ramen and Toppings
Place the pot back on the stovetop and add in 4 cups of water. Bring the broth to a boil over medium-high heat. Once you’re at a boil, toss in the corn kernels, whole eggs (still in their shells), and ramen noodles. Boil everything together for about 6 minutes, or until the noodles are tender and the corn is cooked through.
Step 7: Prepare the Eggs
While the noodles are cooking, at the 4 minute mark, remove the eggs from the pot and place them in a bowl of ice water to stop the cooking process. This will ensure that the yolks stay soft and creamy. Once cool, peel the eggs. Don’t slice your eggs in half until just before you place them in the finished bowl.
Step 8: Assemble the Bowls
Divide your cooked noodles among four bowls. Label some hot broth and corn over the noodles and add in some shredded beef to each bowl, followed by half an egg. Finish each bowl with a garnish of your choice, with options like green onions, toasted sesame seeds, chili flakes, and cilantro.
Step 9: Serve and Enjoy
Serve your beef ramen noodles immediately while they’re hot and steamy!
FAQ
Can I use a different cut of meat for this recipe? Definitely! Boneless short ribs, brisket, or even top sirloin work well for this recipe. If you’re looking for a faster option, make yourself some ground beef ramen bowls.
How can I make this simple recipe gluten-free? Use tamari or coconut aminos instead of soy sauce, and opt for gluten-free ramen or soba noodles.
Can I make this dish vegetarian? Yup! Just substitute the cooked beef with tofu or mushrooms. Use vegetable broth instead of beef broth, and remember that adding liquid aminos or a bit of rice vinegar can help to boost the umami flavor!
How long do leftovers last? Store the broth and noodles separately, each in an airtight container in the fridge for up to 3 days. To prevent the noodles from getting soggy, be sure to reheat the broth and add the noodles in just before serving.
Can I cook the beef in an Instant Pot? Definitely! Brown the beef and sauté the vegetables, then pressure cook them on high for 45 minutes. Follow the same steps to finish the ramen.
Can I customize the toppings? Yes! Get creative! Throw in any veggies or proteins you have on hand, like spinach, bok choy, poached eggs, or even leftover grilled or ground chicken. If you want to boost the flavor, try out lime wedges, red pepper flakes, or a drizzle of hot sesame oil!
You’re ready to make your very own beef ramen bowl!
What do you like to add your own ramen bowls? Let us know in the comments. We love to hear it!
Other Favorite Asian Soup Recipes
- Miso Ramen Recipe
- 15 Minute Udon Noodle Soup With Miso
- Vietnamese Pho Recipe: Beef Noodle Soup
- Instant Pot Vietnamese Chicken Pho Recipe
Easy Beef Ramen Noodle Bowl Recipe
Ingredients
- 1.5 lb Beef Chuck Roast
- 1 Tbsp Neutral Oil such as Canola, Vegetable, or Avocado Oil
- ½ Medium Onion diced
- 3 oz Shiitake Mushrooms sliced
- 1 Tbsp Ginger minced
- 4 cloves Garlic whole
- 2 Tbsp Miso Paste
- ¼ cup Soy Sauce
- 4 cups Low Sodium Beef Broth
- ½ tsp Black Pepper
- 4 cups Water
- 1 cup Fresh or Frozen Corn Kernels
- 4 Eggs
- 250 g Dried Ramen Noodles
For Serving
- Toasted Black and White Sesame Seeds
- Green Onion
- Crunchy Garlic Topping or Chili Flakes
- Cilantro
Instructions
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Preheat the oven to 325°F.
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Heat a large Dutch oven over medium-high heat and add in the oil and beef chuck. Brown the roast on all sides, 2–3 minutes per side. Remove the beef and set it aside.
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Reduce the heat to medium. Add the onions and mushrooms to the pot and sauté for 5 minutes.
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Add the ginger, garlic, miso paste, beef broth, and black pepper into the pot. Add in the beef chuck roast Stir, then cover with the lid and place into the oven to braise for 2½–3 hours or until the meat is falling apart.
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Remove the meat from the pot and place it into a large bowl or pan. Use two forks to shred the beef (if necessary, use a knife to chop it into smaller pieces).
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Add another 4 cups of water into the leftover broth, then add in the corn, eggs, and noodles. Boil for 6 minutes.
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Remove the pot from the heat. Take the eggs out and place them into a bowl of ice water. Peel them and slice them in half.
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Divide the noodles between four bowls. Scoop over the broth and corn, and add a portion of shredded beef and an egg to each bowl. Top with green onions, sesame seeds, chili flakes, cilantro, and a drizzle of sesame oil.
Notes
Nutrition
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