cook | beef ramen.


This entire spring has been relatively cold and rainy. Day in, day out. We need the rain, but it leaves me is quite a funk. Some of the only creative outlets I’ve had in this weather are in the kitchen.

And so, when it poured and poured last week, and the idea of walking and getting drenched to get a bowl of much needed ramen presented itself, I opted to try to make it at home for the first time. And while it certainly is a bit nontraditional, it tasted amazing and was just what was needed. Dare I say, too, it was one of the easier meals I’ve made in awhile.

Here’s how I did it.

I sauteed some diced onion, garlic, carrot, celery, and fresh ginger in a stock pot with olive oil. I added sriracha and a few tablespoons of miso paste (I feel like this was an essential ingredient) to the mix and then dumped two cups of beef broth and two cups of chicken broth into that mixture. From there, I added a few dashes of soy sauce, and let it simmer on the stove for about 20 minutes. Meanwhile, I boiled some water for two six minute eggs (yes, boil for six minutes and they are perfect for ramen) and salt and pepper two filets for the grill. I wanted super tender beef and I wanted it to be rare, so for me, grilling it off for a few minutes on each side and then slicing it for the top of our ramen made the most sense.

While the eggs were cooking, I added the enoki mushrooms to the simmering broth and a handful of fresh chopped cilantro. I diced up some green onion, more cilantro, and very thinly sliced some jalapenos as fresh toppings. I quickly cooked the ramen noodles (one for each person, discard seasoning packet) in the broth, then spooned it all into ramen bowls and topped with egg, steak, fresh herbs and veggies, and slurped my way to happiness.

Let me know if you try this–and any variations you would suggest.

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