3 Reasons to Make Ramen: Beef, Mushrooms and Yolk
6 CommentsYes, I do like ramen more than the average person which is half the reason I make and eat it all the time. But I’m not going to lie to you. The other half of the reason I make ramen is because people look up that shit on the interwebs all day long and get to my blog because of it. And, who am I to not give the people what they want. (One time? someone got to my blog by searching for “roast beef vagina” – I shit you not. The world wide web is a beautiful thing.)
The other half the reason I make ramen (I studied art in school – not math) is because I can put a poached egg in it. And if you been reading Go Meat Yourself at all, you would know that I’m trying to pour egg yolk all over my everything. So on and so forth.
Ramen with Beef, Shitake Mushrooms and A Poached Egg
2 c ramen soup base (it comes in a bottle in the “asian” section of your grocery store)
1/4 c soy sauce
noodles for two (you can use udon, lo mein, or any other dried asian noodle here. Shit, use capellini, fuck it.)
10 ish fresh shitake mushrooms
1 tbs butter
1/2 c white vinegar
2 eggs
1/4 lb roast beef, thinly sliced
2 stalks of scallion, sliced
sirachi for garnish
kimchi for garnish
Serves 2.
In a large sauce pan, add your soup base and soy sauce to 6 cups of water and bring to a boil. While waiting for that boil, remove the stems from your cleaned shitakes and cut into strips. Add the butter to a saute pan and when hot, add the mushrooms, stirring occasionally until tender and buttery. When the soup base is boiling, add the noodles and cook until you like – al dente or whatever.
Add water to a deep frying pan so it’s a couple inches deep. Add the vinegar and heat until almost boiling. While waiting for it to heat, prepare your scallions, grab your beef and get ready to plate. Basically, when your noodles are one minute from being done, crack your eggs into the frying pan of water and vinegar. Let them cook for about a minute. You are looking for a solid ish white but a soft yolk (depending on the stove, the egg and your menstrual cycle, this varies, so explicit instructions would be misleading, but I trust you – you can figure it out).
With a tong, divide the noodles into to huge bowls, then divide the soup broth. With a slotted spoon, add one egg to each bowl. Grab a pile of roast beef, a pile of shrooms, a pile of kimchi and a pile of scallions, and place on top, all in their own little groups so that the eater mixes themselves.
Now, eat that shit. The best bite is when you open the egg and drag the noodle through the yolk. Oh man.
Tags: beef > egg > mushroom > noodle > ramen > scallion > shitake > sirachi > soup > yolk
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6 Responses to “3 Reasons to Make Ramen: Beef, Mushrooms and Yolk”
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February 12th, 2009 @ 11:40 am
Although “Roast Beef Vagina” is the most unappealing phrase to be juxtaposed with my beloved Ramen, I read on and I’m glad I did. I thought I was the only one with this obsession. My obsession varies because I usually eat Ramen at every restaurant I can get my hands on. I haven’t been bold enough to make it myself. I know I can make it myself but it always seemed like a lot of prep and I get impatient when Ramen is so yummy, widely available and cheap in NYC. Thanks for breaking it down.. I’m gonna give it a whirl!
February 20th, 2009 @ 4:32 pm
what in the hell? I went to great wall supermarket and couldn’t find “ramen soup base”. You mean to tell me that it’s easier to get pickled lotus root and TWO KINDS of live eels than some goddam ramen soup base?! Can someone help me out?
February 22nd, 2009 @ 10:13 am
@ dude needs base.
How did you like great wall?! Was it everything you creamed of? And what about those bins of pickled veg – kinda wanted to eat it, kinda wanted to run far away. Anywho, sorry you couldn’t get the base there. I actually get it in the asian section of my local met food, believe it or not. Try that. And if not, I used to get the regular ol’ packets of ramen, and use the the dried seasoning there – it works just as well, just a bit saltier. But if you got the salty fix like I do, you’ll love it.
February 22nd, 2009 @ 4:38 pm
Great Wall was amazing! I went to the one in Elmhurst because it’s closer to me. It was more than I could possibly have creamed of/on/in. I went for it and made your ramen and used chicken stock instead of ramen base and it tasted really effin good. Thanks again! Trying your kimchi next.
February 22nd, 2009 @ 8:50 pm
@ dude made ramen
Word to your moms. Lemme know how you like the kimchi. Mines is certainly not traditional…
Glad to hear your chicken shtock worked.
January 15th, 2010 @ 10:17 pm
This popped up in a search for mushroom ramen. I tried it out with some modified ingredients and minus the garnish and white vinegar with the eggs.
Sliced white mushrooms, and way more than the recipe calls for ’cause I wanted some damn mushrooms.
4 chicken bouillon cubes instead of ramen soup base.
Aside from my dumb ass leaving the noodles in too long, the soup tasted really good. It honestly was as good as some ramen I had in NYC a few weeks back, and the ingredients set me back less than what a bowl costs there.
I think three bouillon cubes would be plenty, if bouillon is all you have lying around. I’m pretty sure I don’t need any more sodium for the rest of the year.
For the author of this site, what brand of soy sauce do you favor? All I had lying around was la-choy, and I hate la-choy.
Thanks for the recipe!