There’s a ramen spot here in Philly that we adore – Cheu Noodle. It’s so delicious, and their ramen is drool worthy. Plus bonus points for the fact that it’s not far from us so we can walk to pick it up – which is a big deal considering the wait for a table there can be quite long. But the downside? It’s pricy. Getting our ramen fix was costing us $40-60 bucks a pop – because by the time you order ramen for two people plus OBVIOUSLY you have to get their dumplings and other apps, etc etc (I have an over-ordering problem in case you can’t tell). So we’ve cut down because apparently it’s either ‘over order or don’t order’ in our household HAH!
So the other day the craving it…..bad. And I wanted ramen. BUT this time, I was determined to make my own. Plus, I had some delicious, tender brisket from Christmas leftover in my fridge – and I knew it would taste so good served in a big steamy bowl of ramen.
Truth time though: I’ve tried to make ramen before and failed. It was watery and lacked flavor. Which really left me bummed out. This time, I knew I really needed to bring my A-game this time. So, many Google searches and about 2,984,593 browser tabs later – I realized: ramen is complicated. But I wasn’t deterred.
I was impatient though. I didn’t want to cook my way through all 2,984,593 recipes I had open in my browser tabs – I couldn’t WAIT that long. So I decided to go out on a limb and combine the promising parts of several recipes together. And you know what? It worked. It WORKED!
And do you know how I celebrated? With bowl after bowl after bowl of delicious ramen. I hope you’ll do the same.
Ramen for a Crowd
1 small Yellow Onion
1 cup White Miso**
1-2 squirts of Siracha
6 cloves garlic
2 inch piece, peeled Fresh Ginger
3 tablespoons White Wine
1 tablespoon Sugar
2 tablespoons Vegetable Oil
1 tablespoon Sesame oil + additional for taste/serving
1 tablespoon Vegetable Oil
12 cups Beef Broth
10oz sliced Shitake Mushrooms
5 Mini Bok Choy, sliced 1 inch thick
4 Scallions, thinly sliced
Brisket, Chicken, Beef, Tofu – you pick the protein! **
* For a slightly less sweet, more savory ramen, I’d suggest doing 1/2cup white miso + 1/2 cup red miso. But if you like a sweeter, gingery ramen – stick with the full cup of white miso!
** I made this using leftover Brisket. You could use brisket, sliced beef, shredded chicken or crispy tofu.
Combine the onion, white (and red, if using) miso, Siracha, garlic cloves, ginger, wine, sugar, vegetable and sesame oils together in a food processor and pulse until a smooth, thick paste forms. Set aside.
In a large dutch oven, heat 1 tbsp of vegetable oil over medium high heat. Add the shiitake mushrooms and 2-3 tablespoons of the miso paste. Stir fry until golden brown – stirring occasionally .
Add the beef broth, using your spoon to scrape up browned bits from the bottom of the pan. Bring the broth to a boil, then reduce to a simmer.
Using a fine metal sieve, add 3/4 cup of the miso paste to the soup by lowering the sieve half-way into the simmering soup and use a spoon to slowly stir and dissolve the paste into the soup. (see image below)
Discard the solids remaining in the sieve and let the soup simmer for another 10-15 minutes.
While the soup is simmering, cook the ramen noodles according to package instructions and drain well. Toss with 1-2 teaspoons of sesame oil.
Then, while the ramen is cooking, bring a medium pot of water to boil. When it reaches boiling, add the eggs and reduce heat to the lowest possible setting. Cook for exactly 7 minutes, remove eggs from water, run under cold water, and let them set for a few minutes. Peel shells off carefully. Yolks will be soft.
Stir bok choy into the broth and taste. Then adjust flavors to your liking – adding soy sauce, sesame oil, and/or Siracha.
Ladle broth into bowls and add ramen noodles, brisket (or protein of choice), soft boiled egg (cut in half) and garnish with scallions.
Stirring the miso paste into the broth using a fine metal sieve:
Broth pre simmer, post simmer, and with bok choy.