Everyone knows Ramen noodles are the staple of budget eats. But there are many ways to jazz them up and make the seem slightly more gourmet. Recently there has been in a boom in ramen recipes, they can now be a easy weeknight meal full of flavor and nutritious ingredients. Just one bowl of these beef and mushrooms noodles will keep you full and satisfied and hopefully make you feel a little less like a college student.
Instead of boiling our noodles in water like you typically would, we boiled them in beef stock, clearly it works the same as water but it adds a lot more flavor. While the mushrooms were boiling I added in my noodles so they would cook as well. I added in some minced garlic, red pepper flakes and a little soy sauce. Clearly you can add in many different flavors, which ever you like. Garnish with some minced green onion and maybe even a poached egg, and you have a wonderful, “fancy” bowl of ramen!
- 8 cups beef or vegetable stock
- 2 tablespoons soy sauce
- 2 cups fresh shiitake mushrooms, sliced
- 2 (3-ounce packages) instant ramen, seasoning packed discarded
- 1/4 cup green onions, sliced thin
- optional: poached egg, sriracha, thinly sliced beef
- In a large Dutch oven or saucepan, bring the stock to a simmer over medium heat. Stir in the soy sauce and minced garlic. Add the mushrooms, reduce the heat to low, and simmer for 4-5 minutes. This will infuse the mushroom flavor into the broth.
- Add the ramen noodles and turn the heat up to medium. Cook until the noodles are al dente, stirring periodically, cook according to package instructions. Stir in the scallions and any additional add-in's. Add salt to taste, if desired.