This recipe is not the healthiest, but sometimes I just love to try for authentic type delicious flavor! My test “dummies” loved it! So, here’s my first version of real ramen!
Makes: 8 1 cup portions
1.5 Lb. flank steak
2 tsp. olive oil
8 oz. choy sum, washed and stems diced, leaves loose chopped
1 Tbs. minced garlic
6 green onions, sliced thin, greens separated from whites
4 oz. enoki mushrooms, bottom clump cut off
1 tsp. ground ginger
3 tsp. better than boullion beef
6 Tbs. white miso paste
4 Tbs. low sodium soy sauce
1/4 cup hoisin sauce
9 oz. dried ramen noodles (japanese wheat noodles)
8 cups water + 2 pots of boiling water
Prep all ingredients before starting to cook. The recipe moves fast once started. In 1 pot of boiling water, drop in ramen, stirring occasionally until desired doneness. It can take anywhere from 2-5 minutes. Drain and set aside. Meanwhile, in large skillet, sear flank steak in lightly oiled or nonstick skillet about 3-4 minutes on each side for rare (which is shown) or longer for desired doneness of meat. Set aside to rest on cutting board. In another large stockpot on high, add 2 tsp. olive oil and saute garlic, ginger and whites of onions, about 2 minutes. Add choy sum and stir continuously until leaves are wilted, about 2 minutes. Add 4 cups of water, mushrooms, miso paste, boullion and soy sauce. Bring to a boil, then reduce heat to low before adding cooked noodles. Let simmer 5 minutes and then remove from heat. In second pot of boiling water, carefully drop eggs and let cook to soft boiled, about 5-7 minutes. Run under cool water immediately and peel, slicing in half.
Cut flank steak into 1/4 inch slices. Add to medium sized bowl with hoisin sauce and coat meat with sauce.
Add 1 cup soup to each bowl with portion of noodles. Garnish with egg, beef and greens of onions. Serve immediately.