Awhile back my son and I were checking out new food shows and came across “The Mind of a Chef”. It’s a bit dull but they did an episode about ramen in Japan. It piqued my son’s interest so I added it to the list of things to try.
The fascinating thing about this soup is how varied it can be from town to town. So I did a bit of research and came up with my own. It is fairly easy to make and full of flavour.
Prep the ingredients before you begin cooking. Do up the soft boiled eggs and set aside to cool a bit before shelling. Also cook up some frozen corn and set aside.
For this soup I wanted to use the flank steak we had on hand so I seared both sides in peanut oil. If you like the steak medium rare keep it on the rare side after the sear. Cover with tin foil and let it rest while you cook the rest of the soup.
I chopped up red onion, carrots, scallions, some mushrooms, and a few cloves of garlic. The amount depends on how many servings you are doing. Total for the five veg I had about a cup and a half. In a saucepan saute the onion, carrots, garlic and mushrooms in peanut oil.
Add four cups of veg bouillon and bring to a simmer. Grate about inch or two of fresh ginger, add about a cup of mung bean sprouts, and add a couple of teaspoons of fresh cilantro. A few squeezes of fresh lime juice brightens the soup. Meanwhile cook the noodles according the package. Drain the noodles.
In the bowls add the noodles and layer with the sliced beef. Add the soup over the noodles. The broth will cook the beef to medium rare at this point. Top with half an egg, corn, and the fresh scallions.
Omit the noodles if you need to be gluten free. It’s a very filling soup without the noodles. I look forward to trying different flavour profiles with different proteins. 🙂