Best Easy Beef Ramen Recipe (2024)

FAQs

What to add to beef ramen to make it better? ›

The best kind of beef to use is either a beef flank steak or sirloin steak. These parts are usually the most tender parts of the cow. It's also perfect for cooking over high heat. It also tastes best in this dish since it's tender and flavorful, especially when it's cut into thin lean slices.

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.

Soy Sauce: Adds a savory and umami flavor to the broth and noodles. Sesame Oil: Imparts a rich, nutty taste that complements the noodles and broth. Chili Oil or Sriracha: Provides a spicy kick for those who enjoy a bit of heat. Rice Vinegar: Adds a tangy acidity that brightens up the broth.

Let us say you need a seasoning that makes Beef dishes more flavorable. You could try a chili mix that would include paprika and chili powder, but you can also add cumin, onion, and garlic, and the salt of your choice or no salt if you wish. If you do not want a chili mix, any mix of herbs or spices might work.

Soy milk is the secret ingredient that makes my creamy miso ramen EXTRA creamy. Unsweeten Soy Milk provides instant depth and richness to the broth that you can find at restaurants. Dashi Stock also provides instant umami flavor to the broth. Dashi powder is a staple ingredient that I always have in my pantry.

Ramen noodles are not inherently healthy or unhealthy, but they provide limited nutritional value on their own. They contain carbohydrates, fats, protein and some micronutrients like B vitamins and iron. "​​Objectively speaking, instant ramen noodles may not be the most nutritious option out there.

Cheese. I prefer cheddar but you can also use Monterey jack or pepper jack they all melt well!

So the answer is to boil the noodles in the same way you might cook pasta noddles for spaghetti, and then after draining the water you add some of the seasoning to the still damp noodles so that it sticks right away as it's supposed to do, and then it's essentially done.

Do you have to finish ramen broth? ›

If you want to drink the soup straight from the bowl, by all means indulge. Just enjoy the bowl and you are doing it right. And don't worry if you can't finish all of the soup. In Japan, ramen shops are fast food restaurants.

Want to add some rich, sweet depth to your broth? A dollop of hoisin sauce or oyster sauce will do the trick, or add a touch of tomato paste. For a bit of salty richness, you could add a splash of soy sauce or even Worcestershire.

The best side dishes to serve with ramen are egg rolls, fried rice, shrimp fried rice, bok choy, chicken dumplings, chicken paprikash, crispy tofu, buffalo chicken dip, teriyaki chicken, Ling Ling potstickers, Narutomaki, kimchi, Chinese tea eggs, spicy cucumber salad, grilled fish and chicken tempura.

"You're better off cooking your noodles in chicken or vegetable broth and serving them with chili oil, Sriracha, or sesame oil with red pepper flakes." However, keep the packet if your instant ramen is from an Asian grocery store — it's more likely to include authentic spices that are worth adding to your meal.

Cheeseburger, Philly cheesesteak, bolognese...beef & cheese is an iconic flavor combination. We've crafted a cheesy beef ramen recipe for those days you need a little extra comfort, a little extra richness, maybe a little spice in your life.