I’ve never actually made Ramen that didn’t come in a styrofoam cup. This is way more nutritious and heart healthy, not to mention more satisfying to eat. The textures are wonderful! It was so much fun and I’ll definitely be making it again!
4 oz. Flank Steak
Pinch of Chinese Five Spice
Salt and Pepper to taste
½ teaspoon Ginger; grated
¼ cup Carrot; julienned
¼ cup Red Onion; sliced
1 qt. Water
3 Tablespoons Miso Paste
1 teaspoon Hoisin Sauce
Salt and Pepper to taste
1 Tablespoon Kelp (optional)
3 oz. uncooked Udon Noodles
1 Soft Boiled Egg
1 Green Onion; chopped
- Heat a skillet over medium-high heat and add a pad of butter. Season the steak with Chinese Five Spice, salt and pepper, then sear each side for 2 minutes. Set aside & tent with foil.
- Heat a pot over medium heat and add a drizzle of sesame or olive oil. Sauté the carrots, red onion and ginger until fragrant and tender.
- Pour in the water and add the miso paste, hoisin sauce, kelp and udon noodles. Stir until the miso paste is fully dissolved, then bring to a boil and reduce to a simmer; cover and cook for 10 minutes.
- Ladle the soup into a bowl and thinly slice the steak against the grain. Add it to the soup along with the sliced soft boiled egg and chopped green onion.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 