What is Beef Ramen?
Ramen is a Japanese noodle soup dish consisting of Chinese-style wheat noodles served in a flavourful broth, typically flavoured with miso, soy sauce, or salt, and topped with various ingredients such as sliced pork (chashu), beef or other meat, seaweed (nori), green onions, boiled egg, and bamboo shoots. It’s a popular and versatile dish enjoyed worldwide, with numerous regional variations and styles.
A good bone broth is crucial in ramen for several reasons:
1. Flavour: Bone broth forms the base of the soup, providing depth, richness, and umami flavour to the dish. It serves as the foundation upon which other ingredients in the ramen build their taste.
2. Mouthfeel: The gelatine extracted from the bones during the simmering process gives the broth a silky, satisfying texture, contributing to the overall enjoyment of the dish.
3. Nutrients: Bone broth is rich in minerals, collagen, and amino acids, which can have various health benefits, including supporting joint health, gut health, and skin elasticity.
4. Tradition: Authentic ramen recipes often call for a long-simmered bone broth, which is a fundamental element of the dish’s traditional preparation and flavour profile.
Overall, a good bone broth is essential for creating an authentic, flavourful, and nourishing bowl of ramen.
Why not try your own ramen using Spear & Arrow Bone Broth?
Ingredients:
- 1 tbsp vegetable oil
- 5cm piece ginger, grated
- 2 garlic cloves, crushed
- 50g spring onions, sliced, greens and whites separated
- 150ml of Spear & Arrow Bone Broth jelly and 1.5 litres of boiling water
- 2 tbsp light soy sauce
- 1 tsp sugar
- 395g pack Boswell Farms thin cut sirloin steaks
- 150g sugarsnaps
- 250g fine egg noodles
Method:
- Heat the oil in a large saucepan on a medium heat. Fry the ginger, garlic and white parts of the spring onion for 2 mins until golden and fragrant. Pour the Spear & Arrow bone broth into the pan and cover. Simmer for 5 mins.
- Add the soy sauce and sugar to the broth. Thinly slice the sirloin steak into 1cm strips. Add to the broth with the sugarsnaps and noodles. Cook for 5 mins over a medium high heat until the beef is cooked through and the noodles are tender.
- Divide the ramen between 4 bowls. Scatter with the greens of the spring onions to serve.
