Ingredients
Ramen Noodles
- 1 serving Shoyu Ramen or Tokyo Shoyu Ramen Noodles
- At least 6¼ cups or 1.5L of Water
Soup
- 1 serving Shoyu Ramen or Tokyo Shoyu Ramen Soup Base
- 1 1/4 cups or 300 ml Hot Water
Toppings
- Beef Steak
- 2 stalks of Green Onion (finely sliced)
- 1 Garlic Clove (minced)
- 1 Egg
- Butter
- Garlic
- Back Pepper
- Salt
Shoyu Flavor, Meat & Poultry
Beef Steak Ramen
Combine a good steak with good ramen and enjoy this feast!
Put the rare steak in the hot soup and cook it to medium rare in the bowl.
Ingredients
Ramen Noodles
- 1 serving Shoyu Ramen or Tokyo Shoyu Ramen Noodles
- At least 6¼ cups or 1.5L of Water
Soup
- 1 serving Shoyu Ramen or Tokyo Shoyu Ramen Soup Base
- 1 1/4 cups or 300 ml Hot Water
Toppings
- Beef Steak
- 2 stalks of Green Onion (finely sliced)
- 1 Garlic Clove (minced)
- 1 Egg
- Butter
- Garlic
- Back Pepper
- Salt
Instructions
1) Add butter to a pot and cook minced garlic with medium heat.
2) Cut the steak into slices you desire and add salt and pepper. Put them in the pot of 1) and cook. The beef will be cooked in the hot soup later so please do not overcook. Set the steak aside.
3) Cook the noodles.
4) Make the ramen soup in the same pot you used to fry the steak. Follow the package instructions. All the umami from the steak is in the soup now.
5) Pour only the soup into a ramen bowl first, and then add cooked noodles after. If you put the noodles in an empty bowl, the oil in the soup does not adhere to the noodles evenly. Plate sliced beef steak, minced green onion, and egg on the top. You can cook the egg as you like if you do not eat raw eggs.