rich broth, ramen noodles, Wagyu flank steak, spinach, hard-boiled eggs, scallions
Serves: 2 Servings |
Time to Table: >30 Minutes |
Calories: 703 |
Excellent Source of:
Iron, Protein |
Good Source of:
Pair with an earthy but elegant Junmai sake.
A refreshing Light Lager complements the sesame, garlic, and soy sauce and adds depth of flavor to the ramen.
In Japan, when something is very small, you say it’s the size of a “cat’s forehead.” What are some funny American expressions?
1. Make Stock: Stir together 4 cups hot water with chicken stock and vegetable stock concentrates.
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.
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.
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.
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.
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.