Ramen: a dish I never experienced until a few years ago, when a local restaurant had a feature on the menu for it. It was cold outside and I craved something hearty with a hint of spice. I ate that ramen e v e r y d a y for two weeks and craved it everyday thereafter (sadly, they never put that one back on the menu).
Ramen has become more and more popular over the years and Vancouver is full of little nooks claiming to have the best ramen in the city. From chicken, to pork, vegan to steak, or just a simple pile of ingredients one would not question because it’s that good.
Seemingly, a contradiction, ramen is served as a casual dish; one that is cheap to buy and is easily guzzled down during a quick lunch. However, it is also known as a art; putting in a immense effort to establish the perfect broth.
Of course, most of us don’t have the time to put hours into a broth so we create ones that taste great with less time just like this one. Rich spicy broth, tender steak, noodles and the perfect boiled egg awaits you. What else could one want?
For this ramen, I added lime, cilantro, and chili to brighten it up and give it a slight Thai flavor. Check it out:
For the Broth
In a large pot over medium high heat, add oil, lemongrass, carrots, green onions, garlic, serrano pepper, ginger and sweet onion. Cook for approximately 5 minutes. Add broth, shiitake mushrooms, mirin, soy sauce and miso then reduce heat and let simmer until flavors deepen (20 -30+ minutes).
When ready, strain the bits out and reserve broth until ready to serve.
For the Eggs
In a medium pot, boil a pot of water. Once water is boiling, place eggs in pot and cook for 7 minutes. While the eggs are cooking, get a bowl with ice water. Pull eggs out and place in ice water bath to stop the cooking. Once eggs are cool enough (about 2 minutes) carefully peel and set aside.
For the Noodles
Meanwhile, Cook noodles in a medium pot of salted water (according to package). Drain and rinse.
When you are ready to eat, heat up broth to a simmer and add bok choy. After about 2-3 minutes, serve broth into desire bowls with the bok choy. Add corn, bean sprouts and desired amount of steak. With the eggs you cooked, cut one in half and place on top. To finish, garnish with green onion, sliced serrano/chilis, wedge of lime and cilantro.