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Smoky Beef Ramen
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Smoky beef Ramen

With Herkules beef broth you can make a nice bowl of Smoky beef Ramen on the BBQ in no time. Some delicious toppings, the broth refreshed with some lime, ginger and spring onion and a delicious piece of smoked Rib-Eye. Not to forget: the soft boiled egg to finish it all off. Enjoy!
Course Main Course
Cuisine asian, Japanese
Keyword bbq, Beef, bowlfood, broth, Chickensoup, kamado, noodles, Ramen, rib eye, smoked
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 15 minutes
Total Time 55 minutes
Servings 4 bowls

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.

Take your chopsticks and slurp your way through your bowl of beef Ramen. Have a great meal!