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Chilli Beef Ramen Soup

Richard Bewley
The Chilli Beef Ramen soup is as good, or if not better than anything I have for a meal out. The current recipe will make a very generous helping for one- if you want to make for more than one, simply double up on the ingredients.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main
Cuisine Japanese
Servings 1 -2

Ingredients
  

  • 1 x tbsp olive oil
  • 2 x tbsp dark soy sauce
  • 2 x tsp Worcester sauce
  • 1/2 tbsp liquid honey
  • 2 x cloves garlic grated
  • 1 x trimmed 220g sirloin rib-eye, or rump steak cut into thin diagonal slices, cutting against the grain.
  • 90 g Ramen noodles
  • 2 x small sachets Dashi No Moto
  • 1 x tbsp soy sauce
  • 3 x cups water
  • 1 x pak choi leaves removed
  • 3 x spring onions thinly sliced diagonally
  • 4 x dried shiitake mushrooms rehydrated.
  • 1 x hard-boiled egg cut in half
  • Sriracha Hot Chilli Sauce

Instructions
 

  • First, combine the grated garlic, honey, olive oil, soy sauce and Worcester sauce and mix thoroughly. Then, add the beef strips, cover with the marinade for 20mins to 1 hour, and cover with cling film.
  • Next, place the dried mushrooms in a small bowl or ramekin, and cover with warm water. Leave for around 20 minutes until re-hydrated, then drain and carefully squeeze out any excess water. You can optionally preserve some of the mushroom flavoured water and add it to the broth.
  • Meanwhile, hard boil the eggs, and once cooked, plunge in cold water to cool. Carefully shell the eggs,and set aside.
  • Next, add the Ramen noodles to a pan on lightly salted water and cook until al dente. It is better to slightly under-cook them as you'll be adding hot broth to them and they'll continue to heat through.Once cooked, sieve, and rinse in cold water to get rid of any starch. Once cooled, place the Ramen noodles on the bottom of the Ramen soup bowl, and spread them out evenly. Give the pan a quick rinse.
  • Then, add the 3 cups of boiling water into the pan, and stir in the Dashi powder. reduce to a simmer, and add the tbsp soy sauce.
  • Bring a small frying pan to a medium-to-high heat, and drain the marinade (containing the olive oil) into it. As it starts to bubble, swirl it around so the base of the pan so that the bottom is evenly lubricated, and add the marinated beef. stir-fry for 3-4 minutes until cooked to your liking.
  • Now, the rapid assembly begins. Carefully place the beef strips in one corner, the shiitake mushrooms in another, then, lay down the pak choi leaves.In the final corner, sprinkle the sliced spring onions. Then, ladle the broth over the pak choi (the leaves will wilt immediately), then cover the other ingredients. Finally, place half a boiled egg into the broth and decorate with a twirl of Sriracha hot chilli sauce. For those who like their Ramen spicy, give a good old squirt and stir through.
  • Slurp and enjoy!

Notes

If you have time, take out the steak from the fridge a good hour or so before using.
Also, why not hard boil a couple more eggs than you need for this recipe as I am sure they can come in handy alter for a salad or snack over the course of a week?
Finally, I am all for minimizing washing-up wherever possible. Rather than using 3 x pans, I used the same for boiling eggs, cooking noodles, and then bringing the broth to the boil. All it takes is a rinse between, and you are there.