Beef Ramen

Yields 3 – 4 Bowls. Time: Approx. 3 – 4 Hours.

Ingredients

  • 1 – 2 lbs Bone-In Short Ribs
  • 2 Tablespoons Olive Oil (For Searing Meat)
  • Mirepoix (Carrots,Celery, Onion; Roughly Chopped):
    • 1 Small Carrot
    • 3 Stalks Celery
    • 1 Medium Onion
  • 1 1/2 Tablespoons Miso Paste (Any type of Miso Works)
  • 1 Tablespoon Oyster Sauce
  • 1 Tablespoon Hoisin Sauce
  • 2 Teaspoons Soy Sauce (Shoyu)
  • 1 Tablespoon Black Pepper (1/2 Tablespoon for White Pepper)
  • 1 1/2 Teaspoon Sesame Oil
  • 1 1/2 Tablespoon Fresh Ginger
  • 1 1/2 Tablespoon Fresh Garlic
  • 1 Teaspoon Aji-Mirin
  • 1 lb Bok Choy (Chopped to Bite-Sized Pieces)
  • 1 lb Napa Cabbage (Chopped to Bite-Sized Pieces)
  • 1 lb Choy Sum (Chopped to Bite-Sized Pieces)
  • 2 (32 oz) Boxes Beef Stock
  • 1 Beef Bouillon Cube
  • 1 Bunch Green Onions (For Garnish)
  • Bean Sprouts (For Garnish)
  • Your Choice of Ramen Noodles (This is what I use)
  • Optional:
    • Thinly Sliced Steak or Stew Meat
    • Protein/Bouillon Cube/Stock can be substituted for Pork or Chicken.

Directions

  1. Season Short Ribs with Salt and Pepper.
  2. Heat Medium or Large Pot to Medium High; Once heated add oil. Sear Short Ribs on all sides.
  3. Once Short ribs are seared remove from pot and Add Mirepoix to Caramelize. Once Caramelized; Add Garlic, Ginger, Beef Bouillon, and Sesame Oil to Sauté After 2 Minutes of Sautéing add Oyster Sauce, Hoisin Sauce, Miso Paste, Aji-Mirin, Soy Sauce, and Beef Stock. Bring to a Boil for 30 Minutes.
  4. After 30 Minutes are up remove Mirepoix (Carrots, Celery, and Onions).
  5. Add Short Ribs back in and Simmer for 1 1/2 to 2 hours on medium low heat (Stir Occasionally)[If you want a thicker soup just cook for a longer period to reduce it]. If adding Stew Meat also add at this time. If using Thinly Sliced Beef add at the end before serving.
  6. After you Simmer Soup; Add Cabbage, Bok Choy, and Choy Sum; Cook till desired textured.
  7. Cook Noodles in Separate pot for individual portions.
  8. Serve and Enjoy.