Saturday, September 16, 2017

Ramen Bowl






- 1 box beef broth
- 1/2 "spicy beef" ramen flavor packet (it is now MSG free, according to the package, so I used it)
- Sprinkle of dried ginger
- Sliced carrot (canned carrots work well in this, and it cooks much faster)
- Sliced yellow onion
- Sliced green onion (whites in the soup, greens as garnish)
- Sugar snap peas
- 1 chopped mushroom (I only had one left in my fridge, feel free to add more)
- 4 oz sirloin steak, sliced very thin
- 4 oz smoked pulled pork (no sauce)

Bring to a rolling boil for several minutes until onions are tender. Put ramen in the bottom of the bowl and ladle boiling soup on top. Walk away (it's too hot to eat anyway) while the ramen softens. It should be perfectly al dente in 5 to 7 minutes. Top with green onion and more pulled pork.

Don't spill it on the stove like I did, ha.

Optional additions at the table, by the drop: soy sauce, hoisin sauce, chili oil, sriracha
(I added none of these this time).

If you don't want to use the ramen flavor packet, you can simply add a pinch of red pepper and some salt to the broth. You can also use the entire packet instead of half, if you wish.

This is a great way to use leftover meat and veggies. It was my best ramen bowl yet.