Best Easy Beef Ramen Recipe (2024)

FAQs

How to make beef ramen even better? ›

Try beefing up the flavor of instant ramen with a sprinkle of furikake, a common Japanese seasoning that contains seaweed, sesame seeds, and fish flakes. You can also try adding togarashi, a spicy seasoning that is made of mostly dried pepper flakes with a dash of dried seaweed and sesame seeds.

Cured meats like ham or bacon are great as well, as are cooked meats like leftover chicken or steak, or hot dogs. Want something really interesting? Add a bit of shredded beef jerky as your noodles cook. It lends a nice smoky saltiness to the broth, and achieves a really delightful tender-chewy texture.

Broth: A good bowl of ramen begins with a hearty, flavorful broth. Most broths begin with a combination of Japanese soup stock, or “dashi,” and chicken or pork stock. Each ramen chef uses a different “tare,” or flavoring base, that they add to each bowl of broth before serving.

While it's possible to cook instant ramen noodles with milk, it's important to note that the end result may not be as satisfying as cooking them with water or broth.

For a more substantial soup, include the thinly-sliced Filet Mignon or other tender steak. Ladling hot broth over raw meat is a Korean technique that results in just-cooked tender beef, surrounded by noodles and flavorful broth, that is both impressive and delicious!

Cooking Instructions

Bring 1 cup of water and 1 cup of beef broth to a boil. If you dont have beef broth, use 1 beef bullion cube and 2 cups of water. Add in ramen noodles. TOSS THE PACKET!

Some enjoy pan-seared beef for a caramelized texture, while others prefer simmered or boiled beef for a more tender and melt-in-your-mouth result. The choice is yours – just ensure the beef is cooked to your desired level of doneness before adding it to your ramen.

Sauce it Up

Well, Instant ramen is a great way to use up some of those sauces. You can stir sambal, chili garlic sauce, sriracha, oyster sauce, hoisin sauce, fish sauce, gochujang, soy suace, or any number of other sauces into your broth for more flavor. Or add them to the finished bowl as a sort of table seasoning.

Which broth is best for ramen? ›

Which type of soup is used in ramen? Shoyu ramen is served in a soup base, typically chicken broth, flavored with soy sauce. Miso ramen: Miso ramen is served in a broth such as chicken stock and seasoned with miso (fermented soybean) paste. Tonkotsu ramen: This type of ramen is served in a fatty, golden pork broth.

Bring to a boil; reduce heat and simmer 2 minutes. Add noodles. Bring liquid to a boil; reduce heat and cook according to package directions or until noodles are al dente, about 3 minutes. Stir in beef; add miso, toppings and garnishes, as desired.

Thinly sliced cilantro or basil, sriracha, pickled ginger, sesame seeds, chopped dried seaweed (nori), lime wedges (optional)

Combine the seasoning packets from your instant ramen package with garlic, mayo, and egg. Whisk until smooth. Cook the ramen noodles according to the package then drain, reserving 1 cup of pasta water. Slowly pour the hot pasta water into the egg mixture a quarter cup at a time, stirring as you go.

Dairy milk gives your ramen a milky, creamy character. It takes the heat out of spicy ramen and adds a thick, rich texture. Soy milk, on the other hand, is sweet and nutty. It's not as thick and creamy.