Beef Ramen is a Japanese noodle dish made out of wheat noodles served in a beef stock based soup, often flavoured with soy sauce or miso then topped with different ingredients ranging from sliced beef, dried seaweed, kamaboko, green onions, pickled bamboo, wood ear fungus and occasionally corn.
- 2 kg beef leg bones, preferably with ligaments in-tact
- 1 kg beef rib bones
- 1/2 cup fried onions
- 1 large onion, sliced
- 1 thumb sized ginger, roughly chopped
- 2 whole leeks, roughly chopped
- 1/2 cup bonito flakes
- 4 serves Ramen Noodles, cooked
- 400g sirloin beef, thinly sliced
- 4 pcs boiled eggs
- 1 cup woodear fungus, cooked
- 1 1/2 cup corn kernels, cooked
- 1 sheet nori, cut into squares
- 2 tbsp miso
- Shichimi Togarashi, optional
- In a stock pot add the leg and rib bones, fill with water until it covers everything. Bring to a boil then turn heat off once the scum rises to the top.
- Drain and rinse bones with running tap water to remove the attached scum then place them back to the stock pot together with all remaining ingredients. Bring to a boil and simmer in medium heat for 2 1/2 hours. Occasionally check the water level.
- Using a fine sieve separate liquid and set it aside.
- Place water and salt in a pot then bring it to a boil, once boiling dip sliced beef few at a time until it changes it colour. Set them aside.
- Place stock in another pan then bring it to a boil, once boiling add the miso then turn heat off. Season with salt if needed.
- Arrange your noodles in bowl then pour hot boiling soup, top with beef slices, corn, wood ear fungus, egg, nori and Shichimi Togarashi. Serve while hot.