Ramen noodles were a big part of my food culture as a kid. Ramen was my after school snack. As a kid I made the little package with the flavoring packet and thought that was the bomb dot com. Sometimes my siblings and I were too lazy to boil water so we just ate the dry noodles and dipped them into the flavor package. Real classy I know. My grandmother even made ramen noodle coleslaw like cold salad. Ramen was a staple food.
Back in the day my Mom bought massive amounts of ramen in bulk. They were like 10 for a dollar or something stinking cheap. But they were/are cheap for a reason. Those little bags of ramen are chock full of preservatives and chemicals that I am just not a huge fan of. Not saying once in a blue moon I just need that classic taste of cheap chemical laden noodles. I do that. I refuse to be a total food snob. However, as an adult I much prefer natural noodles, seasonings, real broth, and fresh toppings. Today I am sharing with you my perfect ramen bowl recipe.
Ramen it’s a BIG deal
So ramen is actually a serious business. Ramen chefs in Japan go to school to learn how to perfect the recipe and technique. In fact I have spent embarrassing amounts of money on fancy and special ramen. I am a sucker for a hole in the wall ramen shop. Eating a ton of fresh noodles in rich broth with crunchy vegetables and marinated meat can be outer worldly. Sorry I am geeking out. here. But really I take ramen seriously.
But since I have yet to complete the years of ramen noodle ninja training I have to find ways to create a similar experience at home. Especially because the nearest legit noodle place is over 3 hours away. So I have created for you a perfect ramen bowl recipe that will come pretty close to the real deal and won’t take forever to make. Plus, it doesn’t have all the chemical crapola in it.
Now I implore you to buy some great noodles! This is secondary to the broth but really it’s key to making a good ramen. I really like the Fortune Yakisoba Stir Fry Noodles, they are made with simple clean ingredients AND no msg. They also have gluten free varieties! These noodles are precooked and come in the fridge section at your local grocer. Plus, the flavor packets add so much to the broth. Really definitely check them out and please do not buy inferior noodles. Now lets get his show on the road and slurp noodles from my perfect ramen bowl my friend! Slurping is encouraged to show you enjoy the ramen AND to breathe in air to allow you to really taste the layers of flavor! Slurp on!
- 1 Lb of Skirt Steak Thinly Sliced
- Marinade for Meat:
- ½ Cup Soy Sauce
- ¼ Cup Sesame Oil
- ½ Cup Seasoned Rice Vinegar
- 1 Tbs Fresh Ginger Paste
- 3-4 Cloves of Garlic Crushed
- 1 Tsp Red Pepper Flakes (optional)
- 2 Tbs of Sesame Oil
- 1 Onion
- 2 Cloves of Garlic
- 1 Quart Chicken Broth
- 1 Packet of Fortune Yakisoba Soy Ginger Flavoring
- Season to taste with Soy Sauce
- 2 Packages Fortune Yakisoba Noodles
- Shredded Cabbage
- Green Onions
- Bamboo Shoots
- Boiled Eggs
- Berber Seasoning
- Harrissa Oil
- First make your marinade drop all your ingredients into a plastic zipper bag.
- Then marinate the skirt steak overnight.
- Cook skirt steak. I prefer grilling the meat but you can fry it too.
- Set meat aside to rest.
- In a large enamel cast iron begin your broth.
- Over medium high heat add your sesame oil.
- Add onions once oil is warm.
- Cook onions until translucent.
- Then add garlic and quickly brown.
- Immediately add your broth, Soy Ginger Flavoring, and soy sauce.
- Let simmer over low heat.
- While your broth is simmering boil a pot of water.
- Drop your Fortune Yakisoba Noodles into the boiling water for 3-5 minutes until they break apart.
- Remove your noodles from the water and place in bowls.
- Ladle your broth over the noodles, then add your toppings! Enjoy!