After seeing the series “mind of a chef” and “Ugly Delicious” with David Chang, I was completely enchanted by the delicious bowls of Ramen. The slurping of the noodles has someting tempting and addictive. It only took a moment before I made a delicious smoky version of the “Momofuku chicken soup“. It is definitely worth making your own broth like I did there. But sometimes you have just a little less time. For this quick version I made a smoky beef ramen with the Herkules beef stock. And no smoky beef ramen without a delicious piece of smoked steak of course.
Disclaimer: post in collaboration with Herkules Bouillon. All opinions expressed are personal and sincere.
Anyone who has been following the blog for a bit longer will have noticed by now that I have a penchant for homemade food. That goes for homemade salmon, sausage,… to Guanciale. Making your own broth is definitely part of it. Although I must confess that I do not have homemade broth in the freezer or refrigerator at any time. And certainly no beef broth like used for this bowl of smoky beef ramen. Just like the average working man I sometimes lack the time to make everything from scratch. Moreover it happens every once a while that I don’t feel like making thingsfrom scratch at all, but prefer a quick and tasty bite in little time. and why not?
Relaxation is the key to BBQ. Taking time to enjoy. Well this time I especially took the time to enjoy making a fire and preparing the Irish rib-eye. Reverse seared to get a nice smoky taste and mallard reaction to give the smoky beef ramen some extra depth of smokiness. For the broth I used the beef stock from Herkules. Yes, I am paid to develop recipes for their website. I won’t hide that. But that’s not the main reason. If I don’t make my own broth, I like to have a nice natural product to fall back on.
Nobody will stop you from making this recipe with homemade bouillon. But if you don’t make sure to look out for some quality broth like the natural beef broth from Switzerland I’ve used here. As long as you enjoy what you make, no one has to judge how much work you put into it. Enjoy your meal but I’m sure you will. By the way, another nice tip for those who read this post. Try replacing the miso with Gochujang paste for a mild spicy bowl smoky beef Ramen! You won’t regret it.
Smoky beef Ramen
Equipment
- Soup Pan
- BBQ with lid
- Oak wood chunks
Ingredients
- 800 gr. Irish Rib eye
For the broth
- 5 spring onions
- 1 inch ginger
- 1 clove look
- 40 gr. red miso pasta
- 2 litres Herkules beef stock
- 270 gr. noodles
- lime juice to taste
Finishing
- 200 gr. Fried shiitake
- 1 tbsp fish sauce
- 1/4 th pointed cabbage julienne cut
- 1 sweet point sweet pepper julienne cut
- 4 soft boiled eggs
- 1 tbsp sesame oil
- red pepper to taste
Instructions
- Add some oil to a large bowl and fry the grated ginger, garlic and 4 of the finely chopped spring onions.
- Stir in the red miso paste, cook for 2 minutes and deglaze with the stock. Taste and season with lime juice to balance the flavours.
- Let it boil gently while carrying out the remaining steps. Just before serving, add the sesame oil and stir well.
Smoky beef
- Prepare your BBQ for an indirect session at low temperature (+-100°C) to grill the steak according to the reverse sear method. Add a cube of smokewood between the coals and smoke the steak to a core temperature of 48°C.
- Take the steak off the grid and let it rest while you take out the platesetter and try to get the temperature as high as possible.
- Grill the steak on high heat so you get a nice crust and the core temperature doesn’t rise too high.
Toppings
- Finely chop the peppers, peppers and spring onion.
- Cut slices of the shiitake and fry them. Deglaze with the fish sauce.
- Boil an egg for 4 minutes for a soft boiled result. Leave to cool and carefully remove the skin.
Finishing
- Cook the noodles in the broth. Take a deep bowl and put the toppings in it together with some noodles. Top with the broth and finish with the egg, finely chopped red pepper and the thinly sliced smoked rib-eye.