The Best Ramen, But Untraditional (3 ways)

Ingredients

• 227 g Straight Ramen Noodles (dried, no‑egg wheat noodles)
• 450 g Boneless Chuck Roast (trimmed of excess fat)
• 3 pieces Beef Short Ribs (bone‑in, about 500 g total)
• 450 g Oxtail (cut into 2‑inch pieces)
• 2 tbsp Vegetable Oil (for searing)
• to taste Salt
• to taste Black Pepper
• 1 piece Cheesecloth (for spice sachet)
• 1 piece Kitchen Twine (to tie sachet)
• 1 Cinnamon Stick
• 4 Bay Leaves
• 12 g Black Peppercorns (about 1 tbsp)
• 6 g Coriander Seeds (about 1 tbsp)
• 11 g Bonito Flakes (about 1/2 cup)
• 40 g Tomato Paste (2 tbsp)
• 4 large Grain Onions (cut into 1‑2 inch segments)
• 6 Garlic Cloves
• 1 inch Fresh Ginger (thinly sliced)
• 2.8 L Beef Stock (3 quarts, low‑sodium)
• 5 Dried Guajillo Chilies
• 5 Dried Ancho Chilies
• 2 Dried Other Chilies (e.g., pasilla or chipotle)
• 181 g White Miso Paste (3/4 cup)
• 4 Eggs (soft‑boiled, 6 min)
• 1 tsp Shiridashi (Instant Dashi Powder)
• 1 tbsp Soy Sauce
• 1 tsp Toasted Sesame Oil
• 1 small Sweet Onion (thinly sliced and rinsed)
• 1 handful Fresh Cilantro
• 1 Lime (cut into wedges)
• 2 Corn Tortilla (optional garnish)
• 30 g Oaxaca Cheese (shredded, optional)

Instructions

1. Make Spice Sachet

   Place cinnamon stick, bay leaves, black peppercorns, coriander seeds, and bonito flakes into a piece of cheesecloth. Gather the ends, tie tightly with kitchen twine, and set aside.

   Time: PT5M

2. Season and Sear Beef

   Pat the chuck roast, short ribs, and oxtail dry with paper towels. Generously season with salt and pepper. In the large stockpot, heat vegetable oil over medium‑high and sear the meat in batches, 2‑3 minutes per side, until browned all over.

   Time: PT10M

   Temperature: Medium‑high

3. Add Tomato Paste and Aromatics

   Push the seared meat to the side. Add tomato paste and stir for about 1 minute until it darkens slightly. Then add the quartered grain onions, whole garlic cloves, and thinly sliced ginger. Cook, stirring, until the vegetables begin to soften, about 4 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Stock and Dried Chilies

   Return the meat to the pot, drop in the spice sachet, and pour in the beef stock. Add the guajillo, ancho, and other dried chilies. Bring to a rapid boil, then immediately reduce to a gentle simmer.

   Time: PT5M

   Temperature: Medium‑high

5. Simmer the Broth

   Cover the pot with a lid or a parchment‑paper‑covered cartouche and let the broth simmer gently for 3 hours, stirring occasionally.

   Time: PT3H0M

   Temperature: Low simmer

6. Strain and Separate Beef

   Using tongs, remove the large pieces of meat and set aside to cool. Strain the broth through a fine mesh sieve into a clean pot, discarding the solids and spice sachet.

   Time: PT10M

7. Blend Miso‑Chili Mixture

   In a blender, combine the rehydrated chilies (remove stems), 2 cups (480 ml) of the hot broth, and white miso paste. Blend on high until completely smooth.

   Time: PT5M

8. Incorporate Miso Blend

   Stir the miso‑chili puree back into the strained broth. Taste and adjust seasoning with salt if needed. Keep the broth warm over low heat.

   Time: PT5M

   Temperature: Low

9. Shred the Beef

   When the meat is cool enough to handle, shred it finely with two forks, mixing in any rendered fat for richness. Keep warm.

   Time: PT5M

10. Cook Ramen Noodles

    Bring a large pot of water to a boil. Add the straight ramen noodles and cook according to package directions (usually 2‑3 minutes). Drain and set aside.

    Time: PT10M

    Temperature: Boiling

11. Soft‑Boil Eggs

    Place the eggs in a small pot, cover with water, and bring to a boil. Once boiling, reduce to a gentle simmer and cook for 6 minutes. Transfer immediately to an ice‑water bath for 2 minutes, then peel.

    Time: PT8M

    Temperature: Boiling then simmer

12. Prepare Garnishes

    Thinly slice the sweet onion and rinse under cold water. Rough‑chop cilantro. Cut lime into wedges.

    Time: PT5M

13. Assemble the Bowls

    In each serving bowl, drizzle a splash of shiridashi and soy sauce. Add a ladle of hot broth, then place a quarter of the cooked noodles. Top with shredded beef, a drizzle of toasted sesame oil, sliced sweet onion, a halved soft‑boiled egg, cilantro, and a lime wedge.

    Time: PT5M

14. Optional Beer‑Quesadilla Garnish

    Heat a corn tortilla in a hot skillet, add fresh corn kernels and shredded Oaxaca cheese on one half, fold, and cook until cheese melts (15‑20 seconds per side). Place the quesadilla on the side of the bowl as a crunchy garnish.

    Time: PT5M

    Temperature: Medium‑high

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

4 g