Fresh luxurious Chili Steak Japanese Ramen Noodle Soup, similar to Noodle Shops or Wagamama. Easy and quick to make yet complex and sophisticated in flavor. Bright fresh vegetables, spicy-umami-sweet-acid flavorful balanced broth, quick seared and sliced beef steak, delicate and tasty Japanese ramen noodles. Not sad instant ramen. Slurp worthy Japanese noodle soup resplendent with perfectly cooked meat and vegetables. Spiced, heated and rested to perfection. Yet quick and easy to make.
8ozJapanese ramen noodlesone bunch per person; instant ramen package can be substituted though less tasty
Steak
8ozSteak, beef, boneless & trimmed well
1TbspOilhigh temperature such as peanut or safflower
2TbspTeriyaki sauce
Chili Broth
2CupsChicken brothsubstitute with vegetable broth, if preferred
1Chili pepper, your favorite fresh or drieddice fresh or keep dried whole
1TbspMalt vinegarsherry, cider, or white wine vinegar can be substituted
3TbspFish sauce
1TbspSweet chili sauceor more to taste
1tspDark brown sugarother light brown, golden or granulated sugar can be substituted; dark brown is more flavorful
Vegetables and Fresh Flavor Dressing
3ozBean sprouts substitute green peas or snow peas, if preferred
1Shallot, dicedsubstitute with ¼ onion, any type but purple or red add color and flavor
½Lime, quartered
3Sprigs of cilantro / parsley or chivessubstitute with your favorite fresh green herbs or sprinkle of dry parsley or chives
Instructions
Quickly cook the sprouts and noodles
Boil water in medium/large sauce pan to a rolling boil; add salt for higher heat cooking (salt to ocean saltiness) or if minimizing salt it is okay to use plain water
Blanche bean sprouts. Place them in the rolling boiling water for 10 seconds. Remove them from the water and rice them in cold water
Use same water at a rolling boil to cook the ramen noodles. Cook until just tender, about 2 minutes
Drain throughly. Run cold water over them to stop their cooking. Then place in your bowl(s) that you will serve the soup in
Place the bean sprouts in a pile along one side of the bowl on top of the noodles
Pan sear the steak
Heat saute/skillet/frying pan on high heat to almost smoking
Brush oil on steak, covering all surfaces
Sear steak in pan for 2 minutes on each side, will be carmelized on outside and medium (Europe standard) medium rare (American standard) inside. Do not over cook because it will continue to cook in the soup.
Place the steak on a plate or cutting board. Brush with teriyaki sauce on all surfaces. Let it rest whole for at least 3 minutes while you prepare the broth and dress the soup bowl
Make a luxuriously flavored broth
Use the same saute/skillet/frying pan to heat and stir together the broth, chili pepper, vinegar, fish sauce, sweet chili sauce, sugar
Heat to a boil, all the way through. Taste and adjust flavor to your preference. If using dry chili pepper, remove the dry chili before serving
Assemble and serve
Pour or ladle hot flavored broth over the noodles and bean sprouts in your serving bowl
Add the scallions and onion in individual piles around the edge of the bowl. You should be able to see a section to find bean sprouts / peas, separate from scallions, separate from onions for a lovely variation
Slice the beef steak into 1 cm wide strips. Lay the entire steak out flat on the top of the soup
Squeeze in lime juice and drop quartered lime into soup and place herbs on top of soup
Enjoy!
Video
Notes
Slurp those noodles and enjoy sumptuous Japanese noodle soup with beautifully cooked steak and bright vegetables.Consider cooking up a double batch and keeping more for lunch the following day. Great instant meal prep for delicious, healthy meal.