I woke up this morning to 45 degree weather and had to wear my booties to work. Starbucks already has a fall menu and Halloween goods are all over the stores. I think it’s safe to say that fall is upon us here in the north east. I’m not complaining. Fall is my favorite season of the year. Apple cider, eggnog, pumpkin and cinnamon spice everything, what’s there not to love about it? I guess other than the fact that winters will soon follow.
One of my favorite things to do in the fall is make soup or ramen and eat it out at the dinning area in our sunroom. The hot spicy ramen warms me up while the evening breeze cools me down. No better way to do it.
I wanted to share my recipe for a super easy and quick spicy beef ramen soup. If you’ve read my Amazon post, you would know that I have reduced how much meat I eat. I made this ramen last fall and only just typed up the recipe for it.
A good vegetarian option is to use Trader Joe’s spicy Siracha tofu or kimchi in places of the beef.
Serves 2 people
- 3 dried shiitake mushrooms. You can also get these at any Asian store. Sometimes Whole Foods also has them.
- 1 1/2 tbsp sesame oil
- 4 scallions, cut into 2-inches long pieces and 1 chopped for garnish
- 1 1/2 tbsp gochugaru red pepper flakes or powder.
- 4 -5 oz thinly sliced beef chuck or skirt steak
- 1 package spicy beef or chicken flavored ramen
- 1tbsp dark soy sauce
- 1 tbsp hot chili oil
- 1 tbsp Siracha hot sauce
- 1 clove garlic, chopped
- 1 egg, beaten
- 1 soft boiled egg
- 1/2 jalapeño or habanero
- Kimchi for garnish
- Soak the dried shiitakes in 2¾ cup of hot water.
In a separate pot, heat some sesame oil over low heat add the scallions and gochugaru. Sauté for 1 minute or so.
- Add the sliced beef and increase the heat to medium. Cook for another 2 – 3 minutes but don’t let the beef cook fully.
- Next, squeeze the shiitake to get the water out and pour the water into the pot and stir. Thinly slice the mushroom and add it into the pot.
- Then, add the soy sauce, Siracha, chili oil and all the seasoning package from the ramen, stir and cover until it comes to a boil.
- When the soup is boiling, add the noodles and cook for 2 minutes. Add the chopped garlic and pour the beaten egg, cover and cook for 1 more minute.
- Serve immediately. For garnish and taste, you can add some sliced jalapeño or habanero, soft boiled egg and kimchi. Drizzle with a little chili oil and scallions.
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