A super easy ramen bowl topped with spicy clams and bok choy, shredded carrots, steamed dumplings, grilled beef, and lime.
Ramen is fun to make at home. You literally can put anything in it and the sodium isn’t off the charts. That’s actually why I started making ramen for my family. The sodium is through the roof and it doesn’t need to be. To help curb that I ditch the packets and swap them out for broth. The broth adds a lot of flavors that you can build on. You can add fresh ginger, seaweed, or a ton of garlic. There are no limits. For my ramen, I keep it simple since it’s a fast dish. I use whatever protein I have on hand. Usually, ramen day falls after I have a lot Bahn mi beef or chicken left. I use frozen dumplings to make it a little more fun and whatever vegetables I have on hand. Seasoned properly you’ll never use a packet again. Check out my tips and tricks below for the best beef ramen bowl. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST BEEF RAMEN BOWL
shortcut it!: from stealing the ramen from the packages to store-bought stock and frozen dumping shortcut wherever possible. focus on a rich stock and fun toppings don’t overwhelm yourself with ramen.
frozen dumplings: I always have frozen dumplings of all varieties on hand. so I like to toss them into ramen here and there. frozen dumplings are super easy to make you really just need to defrost them and they add extra layers and a little more fun to the bowl without being labor-intensive. if you really want to shortcut it once the broth is cooked drop the dumplings in to quickly defrost right before you serve.
lime: ramen and acid go hand and hand. it’s usually that forgotten ingredient that you can’t put your finger on. the lime enhances the spices and harmonizes the broth. a little wedge goes a long way.
focus on the broth: i shortcut everything when it comes to making ramen and i focus on the broth. i usually buy the highest quality stock whether it’s chicken, beef, or veggie and jazz it up from there with seaweed, soy sauce, and little spices.
a little bit of seaweed: a little bit of seaweed at the bottom of your bowl can add so much depth to your broth, from the color to the flavor. remove the seaweed once it’s softened if the texture of it isn’t your thing.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
- LEMONGRASS BEEF + CUCUMBER SCALLION PANCAKE SANDWICHES
- STICKY GARLIC SKIRT STEAK
- SPICY CRAB AND KIMCHI NOODLES