Everywhere I look ramen soups are popping up on restaurant menus, ramen noodle houses are appearing on corners and I am not talking about the ramen from a plastic bag you might have for lunch as a college student. It was time I put my own stamp on this craze, too.
Everyone needs a little soup to warm their soul. So I decided on making my very own Japanese Shrimp Ramen in Miso Beef Broth, and after several renditions of the broth, I think it now worthy to share. Miso is traditionally in the broth and is a fermented bean paste. If you can’t find it, or don’t want it, you can leave it out if you like.
While you could keep this simple and used canned broth, I wanted to go for it and do everything from scratch. I actually got some beef bones to roast and made a spice packet made up of black peppercorns, cloves, star anise and cinnamon sticks. This would simmer with the bones and water to make this just like the places I went to, but feel free to add the spice packet to your canned broth to make it easy.
With some beautiful mini bok choy, mushrooms, green onions and sliced jalapeños the vegetables were a go. Now as for the beef I decided to keep that to the broth and use the shrimp I had on hand instead.
Flavors were coming from left and right and I was excited. Now, to make the perfect soft boiled egg to slice on top and make this presentation as mouth watering as the soup itself!
In deciding to make my own broth, it had to start with beef bones. Roasting the bones in the oven would bring a depth of flavor and richness to the broth. Along with a bag of wonderful spices to better enhance the cooking liquid I charred an onion, shallots and fresh ginger root. This was shaping up to be a winner. This may seem like a lot of work, but it’s so worth it and not that hard at all. Really.
I didn’t go as far as making my own noodles, but funny enough I did find my pasta attachment for the Kitchen Aid mixer looking for the right bowl to serve this in that night. But that’s another post, right?
I actually found some wonderful ramen noodles, fresh and packaged, at the Asian market and was quite happy. This was going to be fantastic and as the soup broth simmered I did some testing on making the perfect soft boiled egg.
The egg yolk needed to be custard-like while the egg white firm in texture. I tried a couple different ways; boiling, simmering, cooling and also a cold shock water after. What worked best was bringing the water to a boil, slowly adding the eggs and lowering the heat to a simmer for 7 minutes. I then removed the eggs and dropped them in a bowl with ice cubes and water. When I removed the shell and carefully sliced through the 5th egg experiment, it was perfect. A bright, golden orange yolk, still loose, but custard like with a firm white. Practice makes perfect!
Nope this was not your average noodle soup. This is a fresh noodle creation with a beautifully, nuanced and flavorful broth. Enjoy!
This Shrimp Ramen in Miso Beef Broth starts with beef broth, fresh ramen noodles, shrimp and warm spices like star anise, cinnamon, peppercorns and clove. Prep time is if using canned broth then adding the spice pack. Making stock from scratch add 2.5 hours time.
- 3 lbs beef bones or 10 cups of beef broth (See Note 1)
- 1 onion halved, skin on
- 6 inch piece of ginger root halved lengthwise
- 2-3 large shallots halved lengthwise
- 10 cloves
- 30 black peppercorns
- 4 star anise
- 2 cinnamon sticks
- 2 tbsp soy sauce
- 1 tbsp miso
- 16 oz ramen noodles fresh
- 1 lb baby shrimp cooked
- 2 baby bok choy halved lengthwise
- 4 crimini mushrooms sliced
- 1 jalapeno sliced rings
- 2 green onions - greens chopped thin white slice don bias
- 4 eggs
- Either use 10 cups of canned beef broth or roast the beef bones for broth. In a roasting pan add the beef bones and roast in a 450°F oven for 30 minutes. Remove bones from roasting pan and add to large stock pot. Add some water to the roasting pan and scrape up browned bits and add to the stock pot. Cover with cold water and bring to a boil.
- While broth comes to a boil in large fry pan add the onion, shallot and ginger root. Char for several minutes and add to soup pot. In a 6x6" piece of cheese cloth add the 10 cloves, 30 black peppercorns, 4 star anise and 2 broken cinnamon sticks. Tie with kitchen string and drop in the pot.
- Skim the foam off the top and drop heat to a simmer for at least 2 hours. Occasionally skim the foam that rises to the top. Remove bones, vegetable sand spice bag, discard and strain broth. Put broth back into stock pot and heat to simmer. Add 2 tablespoons soy sauce and miso.
- Bring some water to a boil in a medium saucepan with enough water to cover the eggs. Take the COLD eggs from the refrigerator and carefully lower into water with a ladle. Reduce heat to maintain a simmer with a few bubbles and cook the eggs for 7 minutes. Scoop out the eggs and carefully drop them in an ice bath to stop them from further cooking, about 2-3 minutes. Carefully tap on the counter and peel shell. These will be very soft. Slice in half when ready to plate soup and place 1 sliced egg on top of each noodle bowl.
- Add the sliced bok choy and mushrooms into broth for 3 minutes and then set aside. Drop the ramen noodles into simmering broth for 3 minutes to heat through and using tongs, mesh strainer or ladle and add to each serving bowl. Repeat with fresh shrimp. Top with broth to cover noodles, arrange vegetables around noodles and top with shrimp, green onions, pepper flakes and egg halves. Serve immediately.
- Prep time is if using canned broth then adding the spice pack. Making stock from scratch add 2.5 hours time.