I think I may have to go out on a limb here and say that this may be my best and most favorite ramen that I've made yet! But I may just be partial to steak and a poached egg!
Ingredients:
- 1 cup chicken broth
- 1 cup water
- 1 tsp dashi seasoning (found at most Asian markets, but sometimes at the local store)
- 1 Tbsp Chili garlic
- 1 Tbsp Sesame chili oil
- 1 tsp Sriracha sauce
- 1 small steak filet; season with salt and pepper (I used a top sirloin filet)
- 1 Tbsp EVOO
- 2 sticks fake crab
- 1 cup oyster mushrooms, sliced
- 2 stalks bok choy, sliced and whites and greens separated
- 3 green onions, sliced
- 1/4 cup asparagus, cut into 2" pieces
- 1/4 cup kimchi
- 1 jalapeno pepper, sliced
- 1 egg
- 1/2 package ramen noodles (noodles only, sometimes I only use half of the block for a one person serving)
Directions:
- Add all the ingredients through the tsp of siracha sauce into a small pot and bring to a boil.
- Lower the heat a bit and poach your egg. (I found this helps on the time this dish takes and also the egg is seasoned with the broth, but it usually takes on the chili oil coloring)
- After the egg is poached remove it, bring broth back up to a boil and then add the mushrooms and whites of the bok choy. Let cook for 1-2 minutes then add the noodles.
- At the same time, in a small pan, heat 1 Tbsp EVOO, when hot, add steak and sear for 1 1/2 minute per side. Remove and let rest.
- Add the noodle and mushroom mix to a big ole ramen bowl (if you have one). Let steep for another 1-2 minutes. This will continue cooking the noodles until desired doneness.
- First, slice the steak then add it and the rest of the toppings: crab, greens of the green onion, jalapeno, greens of the bok choy, asparagus, kimchi and poached egg.
So since the steak is just seared on the outside, it's pretty rare, but after adding it to the hot broth and swirling it around, it cooks a bit more. It is seriously delicious, plus the poached egg! OMG, seriously... If I haven't already said it... this is now my new favorite ramen!
