Wagyu Beef Ramen

rich broth, ramen noodles, Wagyu flank steak, spinach, hard-boiled eggs, scallions

Serves: 2 | Time to Table: 30 minutes | Calories: 703 | Protein Category: Beef | Allergens: Contains Wheat/Gluten (Ramen + Soy Sauce), Soy (Soy Sauce) + Egg | Excellent Source of: Iron, Protein | Good Source of: Fiber


$17.99/Serving
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Equipment:

  • - Chef's Knife
  • - Large Saucepan
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Chicken Stock Concentrate
  • - Hard Boiled Eggs & Spinach
  • - Minced Garlic
  • - Ramen Noodles
  • - Scallions
  • - Sesame Oil
  • - Sliced Yellow Onion
  • - Soy Sauce
  • - Vegetable Stock Concentrate
  • - Wagyu Flank Steak

Wine Pairings by @grapefriend

Pair with an earthy but elegant Junmai sake.

Beer Pairings

A refreshing Light Lager complements the sesame, garlic, and soy sauce and adds depth of flavor to the ramen.

TK Table Talk:

In Japan, when something is very small, you say it’s the size of a “cat’s forehead.” What are some funny American expressions?

What To Do:

Wagyu Beef Ramen - Step 1

1. Make Stock: Stir together 4 cups hot water with chicken stock and vegetable stock concentrates.

Wagyu Beef Ramen - Step 2

2. Cook Steak: Cut steak in half, if needed, to fit in a large saucepan. Sprinkle steak with ½ teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Cook steak 3 to 4 minutes on each side, or until browned. Remove from pan and let rest.

Wagyu Beef Ramen - Step 3

3. Finish Ramen: Add onions and garlic to pan. Sauté 3 minutes until browned and tender. Pour in stock and soy sauce. Simmer 15 minutes. Add noodles and spinach and let stand 2 minutes or until softened.

Wagyu Beef Ramen - Step 4

4. Prepare Toppings: Halve eggs. Thinly slice steak.

To Serve: Divide ramen evenly between two serving bowls. Top with scallions, eggs, and steak. Drizzle with sesame oil.

Pro Tip:

The secret to good ramen is the broth. Make sure to brown the steak well to create delicious browned bits (aka umami) on the bottom of the pan.

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Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.

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