Packets of instant ramen, 200 grams of thinly sliced sirloin, spinach, eggs and slices of kamaboko make a quick and tasty lunch for two.
Instant ramen again? You probably won’t believe how many shelves in the pantry are stacked with instant ramen. We’ve bought so much since early 2020 and we really need to use them before they go past their expiry dates. How to upgrade them to make nutritious and appetizing meals can be quite a challenge, and we’re just trying to rise to the occasion.
This sweet shoyu beef ramen makes use of everything in the instant noodle packets — the noodles, seasonings and even the garnish. The broth is given a richer flavor by simmering the powdered seasoning with Japanese soy sauce, sake, mirin and a little sugar.
Sweet Shoyu Beef Ramen
- Cook the noodles in boiling water, drain, dump in a bowl of iced water (to prevent them from turning soggy) and drain again.
- Divide the noodles between two bowls.
- In a pot, boil two and ahalf cups of water and stir in the powdered seasoning from the packets of instant ramen.
- Pour in the soy sauce, sake and mirin. Stir in the sugar. Boil gently, uncovered, for two to three minutes.
- Taste the broth. If too bland, add more salt or soy sauce and sugar to get a good balance.
- Drop the spinach into the boiling broth and leave to wilt (about a minute).
- Scoop out, divide into two portions and arrange beside the noodles in the bowls.
- Drop the beef into the broth, cook until the meat changes color then scoop out.
- Divide the meat into two portions and arrange in the bowls with the noodles and spinach.
- Arrange the kamaboko slices in the bowls.
- Crack an egg on top of the noodles.
- Pour very hot broth into the bowls.
- Top with whatever garnish came in the packets of instant noodles (ours had fried shallots and garlic oil).
- Serve your sweet shoyu beef ramen immediately.