Spicy Ramen with Steak and Eggs
This post is about Spicy Ramen with Steak and Eggs. It is really just an extension of my husband, who took the picture, provided his recipe, and much of the commentary below. I thought it a fitting post for this Father’s Day weekend.
Geordie was eating at Momofuku long before anyone knew what Momofuku was (or who David Chang was for that matter). He was making ramen noodle bowls years before noodle bowls became an international culinary craze.
But, of course, the culinary craze has only fueled his obsessive interest.
It goes without saying that whenever we have any leftover steak, Sunday mornings in the du Pont home always involve a Daddy-prepared late breakfast of Ramen with Steak and Eggs (and vegetables if we’ve got them). In our house, the kids call this breakfast treat “Daddy Noodles.” Daddy points out that his ramen meal is NOT “momofuku quality,” i.e., it’s not made from fresh, handmade noodles, and the broth isn’t made with konbu seaweed, 5 pounds of pork bones, mirin, chicken legs, and all of the other delicious junk that Mr. Chang uses. Instead, this is the kind of ramen that mere mortals can make on a Sunday morning in about 25 minutes, while keeping an eye on a handful of spunky kids.
I believe my brother-in-law looks forward to such noodle breakfasts when he visits. We frequently have family weekends where the adult fun goes into the wee hours, mornings arrive way too soon, and incredibly spry toddlers rise early. A bowl of Daddy Noodles gets you through the day.
Here’s the process, as described by my husband the Ramen Master:
First, bring two pots of water to a boil, and heat up a frying pan. All three stages of cooking happen at the same time, and a delicate ramen ballet ensues. The first pot of water is the broth pot; the second is the noodle pot; and the frying pan is to sear the chopped steak. The Ramen Master advises against cooking the noodles in the broth pot, because dry ramen noodles give off a cloudy white starch while cooking. (Mr. Chang doesn’t have this problem). The best practice is to minimize that starch cloud because it affects flavor.
In the broth pot, squirt in some Sriracha sauce, add a handful of shitaki mushrooms, some chopped green onion, a small piece of chopped steak for flavor, and throw in the spice and dried veggie packs that come with the ramen. Some people complain that it’s not truly “authentic” ramen if you add the spice pack. Other people complain about the presence of MSG. The Ramen Master says all of those people need to relax and withhold judgment until they can taste the delicious ramen.
Next, add the eggs to the broth pot. One of the keys to this modern morning “steak and eggs” creation is that you must gently add the egg whites to a pot of near-boiling broth, a few pours at a time, to create thumb-sized egg chunks as they drop into the hot liquid — almost like you’re poaching egg whites. Then, as a finishing touch, you pour a final bit of egg white into the water while stirring with a fork to create “egg drop soup” effect. The spices and veggie chunks will combine with the egg whites and everything will get kind of deliciously funky.
In the frying pan, sear the chopped steak. The Ramen Master advises that his favorite steak for this dish is last night’s flank steak. As you sear it, there is no need to add any oil, just melt the fat as you sear it quickly in a couple of minutes flat. Sear some sesame seeds at the same time, to unlock the flavor. Set aside.
In the noodle pot, bring the water to a boil and add the dried ramen. The Ramen Master advises that “Samyang” ramen is the best, and strongly suggests you prepare them al dente. Otherwise, by the time the noodles mate with the broth and make it to the table, they’ll be way too soft. Strain and add cold water to stop the cooking process.
Put a serving of ramen noodles in a bowl, add some broth (being sure that a few eggs and other assorted broth chunks make it to the bowl), and place a few pieces of seared steak on top. Sprinkle on some more sesame seeds and chopped green onions, and serve with chopsticks.
As a final parting suggestion, the Ramen Master suggests that you make twice as much as you think you’ll need, because the minute word gets out, everyone will want in.
- 1 package of Samyang Ramen, beef flavor
- 1 package of samyang spice packet (included)
- 1 package samyang dried veggie packet (included)
- ½ lb leftover steak (preferably flank steak)
- 2 egg whites
- 2 green onions
- 2 bunches bok choy or chinese cabbage
- soy sauce
- thinly sliced shitake mushrooms
- ¼ tsp Sesame Seeds
- Boil 2 pots of water, one to make the ramen, and one to make the broth.
- To make the broth: add spice pack and veggie pack immediately. Add a squirt of soy sauce, add chopped white ends of green onion.
- Add shitake mushrooms.
- Bring to boil.
- Add bok choi.
- Return to a boil.
- Gently add eggwhite a few pours at a time to create chunks, and then pour the rest in while stirring with a fork to create an "egg drop soup" effect.
- Meanwhile, in a separate frying pan, fry leftover steak. Don't add any oil, just melt the fat. Sear the meat well, one minute per side.
- To make the ramen: add dried ramen to boiling water. Boil until loose, no more than 2 minutes.
- Drain the ramen in a colander.
- Rinse ramen briefly with cold water to stop the cooking. Noodles should be al dente because they will get softer in the bowl.
- To serve: put ramen in bowl, carefully add eggs, veggies and meat from the broth bowl. Arrange these so they are separated from each other.
- Pour in broth. Sprinkle with more chopped green onions and sesame seeds.
- Salt and pepper to taste.