Homemade Ramen with Beef, Carrots, and Egg

As you can see, I love ramen! Doesn’t this look flavorful? It’s a combination of foods in one bowl.

Beefy, eggy, carroty ramen!

Ingredients

• 3 (2 oz) packs of Japanese-style ramen noodles (from an 8 oz box)

• 3 large eggs

• 1 lb stew meat, chopped

• 1 medium carrot, chopped

• 3 green onions, chopped

• 1 tbsp olive oil

• 2-3 cups water

Seasonings for Vegetables:

• 1 tbsp cumin

• 1 tsp onion powder

• 2 tsp garlic powder

• 2 tsp salt

Seasonings for Broth:

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp onion powder

Instructions

1. Cook the Ramen:

   • Bring a pot of water to a boil and cook 3 packs of ramen noodles for 7 minutes. Drain and set aside.

2. Boil the Eggs:

   • In a separate pot, boil 3 large eggs for 10-15 minutes. Once cooked, cool under cold water, peel, and set aside.

3. Prepare the Beef:

   • Heat a pan over medium heat. Add the chopped stew meat and cover. Cook for about 15 minutes, stirring occasionally, until fully cooked and tender.

4. Sauté the Vegetables:

   • In a separate pan, heat 1 tbsp of olive oil over medium-low heat. Add the chopped carrots and cook for 5-6 minutes, until they are no longer tough.

   • Add the green onions to the pan, along with 1 tbsp cumin, 1 tsp onion powder, 2 tsp garlic powder, and 2 tsp salt. Stir and let cook for 2-3 minutes. Remove the vegetables from the pan and place them in a bowl or plate.

5. Prepare the Broth:

   • In the same pot used for the vegetables, add 2-3 cups of water. Season with 2 tsp salt, 1 tsp black pepper, and 1 tsp onion powder. Bring the water to a boil.

6. Assemble the Ramen Bowls:

   • Divide the cooked ramen noodles into 3 bowls. Arrange the sautéed carrots, cooked beef, green onions, and chopped boiled eggs around the edges of each bowl.

7. Add the Broth:

   • Once the broth has boiled, pour it evenly into each bowl, covering the noodles.

8. Serve and Enjoy:

   • Serve immediately while hot.