beef ramen

Ingredients

• 1 lb Beef Chuck, cut into 1-inch cubes
• 8 cups Water
• 1 tbsp Soy Sauce
• 1 tbsp Mirin
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Vegetable Oil
• 2 cloves Garlic, minced
• 1 inch Ginger, grated
• 1 package Ramen Noodles (preferably fresh)
• 2 Eggs
• 1 Green Onion, sliced (for garnish)
• 1 sheet Nori, cut into strips (optional)

Instructions

1. In a large pot, bring the water, soy sauce, mirin, salt, and pepper to a boil.
2. Add the beef chuck and reduce heat to a simmer. Cover and cook for 1.5 - 2 hours, or until the beef is very tender.
3. While the beef is simmering, heat vegetable oil in a small saucepan over medium heat.
4. Add the minced garlic and grated ginger to the saucepan and cook for 30 seconds, stirring constantly, until fragrant.
5. Cook Ramen noodles according to package directions. Drain, reserving 1/2 cup of the noodle water.
6. Crack two eggs into separate bowls, and cook them to your desired doneness (about 3-4 minutes for runny yolks).
7. Add the garlic and ginger mixture to the beef broth and simmer for another 5 minutes.
8. Divide the cooked ramen noodles into bowls.
9. Top with the beef broth, cooked eggs, sliced green onions, and nori strips (if using).
10. Serve immediately.

Notes

• For a richer broth, use beef bones in addition to the chuck. Simmer for a longer time (3-4 hours).
• To strain the broth for a clearer appearance, line a fine-mesh sieve with cheesecloth.
• If you prefer a thicker broth, you can whisk in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water at the end of the cooking process.
• Store leftover broth in an airtight container in the refrigerator for up to 3 days. Reheat gently.
• Use a slotted spoon to transfer the beef to avoid submerging it in the broth for longer cooking.