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!
Homemade Ramen with Beef, Carrots, and Egg
Prep time: 12 MinCook time: 46 MinTotal time: 58 Min
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the Broth:
- Once the broth has boiled, pour it evenly into each bowl, covering the noodles.
- Serve and Enjoy:
- Serve immediately while hot.