Easy no-fuss ramen with skirt steak puts your college noodles to shame
There are certain dishes that are best left to the pros. Dishes that require precision, patience and exotic ingredients. Baking sourdough bread, whipping up a souffle or risotto, and executing a proper bowl of Japanese ramen.
Wait, when did ramen join the ranks of fussy food? I vividly remember my college days, when instant ramen was considered a major food group. But I'm so glad the dish has been elevated to cult-food status, as this ramen will put your college version to shame. It’s easy to prepare and pretty enough to garner all of the likes on Instagram. This bowl of noodles is coming for you, avocado toast. There are tons of delicious noodle recipes out there, like the ones recently submitted by our sister site BlogHer's writers for No Yolks.
Here's how to make an incredible bowl of ramen.
Ramen with skirt steak
- 2 cloves garlic, chopped
- 1 tablespoon ginger, finely chopped
- 1 shallot, chopped
- 1 tablespoon sesame oil
- 1/4 cup miso paste
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon red-pepper flakes
- 1 teaspoon honey
- No Yolks® Fine Noodles
- 1 egg, soft boiled for 7 minutes
- Radish, thinly sliced
- Cooked corn kernels
- Green onion, sliced
- Skirt steak
- 1 teaspoon olive oil
Heat sesame oil in a large soup pot over medium heat. Sauté shallot and garlic until fragrant, about 2 minutes. Add in chicken broth, miso, soy sauce, honey and red-pepper flakes. Bring to a boil and then reduce to a simmer. Taste and adjust seasoning as you see fit. Simmer for about 40 minutes.
Heat a frying pan over high heat and add 1 tablespoon of olive oil. Sear skirt steak for 2 minutes on each side. Reduce heat to low and cook an additional 5 minutes. Remove onto a plate, cover with foil and let rest, then slice into thin strips.
Cook noodles according to package directions. Place a generous handful of noodles into a bowl and ladle in the miso broth. Top with radishes, corn, skirt steak, green onion and egg.