Beer Ramen Recipes

BRAISED PORK RAMEN

Steps:

• Preheat the broiler. Rub the onion halves all over with 2 teaspoons vegetable oil and place cut-side up on a small foil-lined baking sheet. Broil until completely charred on top, about 12 minutes; set aside. Preheat the oven to 275 degrees F.
• Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Add 3/4 cup water, the soy sauce, mirin, 2 scallions, one-quarter of the ginger and 3 smashed garlic cloves. Bring to a boil, cover and transfer to the oven. Cook, turning the pork every hour, until tender, 2 1/2 to 3 hours. Transfer the pork to a plate or cutting board. Skim off the fat from the cooking liquid, then strain through a fine-mesh sieve into a bowl; set aside.
• Meanwhile, make the stock: Bring 10 cups cold water, the chicken wings and bacon to a boil in a large pot. Boil vigorously for 3 minutes, then skim off any foam and reduce the heat to a gentle simmer; cook 1 hour. Add the broiled onion, dried shiitakes, remaining ginger, 4 scallions and 4 smashed garlic cloves. Simmer 1 more hour, skimming occasionally as needed. Strain the stock through a fine-mesh sieve into another pot; you should have about 8 cups (add more water if necessary). Stir in the strained pork cooking liquid; season with salt. Keep hot over low to medium heat.
• Bring a medium saucepan of water to a boil. Gently lower the eggs into the water and adjust the heat to maintain a gentle simmer. Cook 7 minutes for soft-boiled or 10 minutes for medium-boiled, then drain and run the eggs under cold water to stop the cooking. Peel the eggs and set aside.
• Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain well.
• Thickly slice the pork. Carefully halve the eggs lengthwise. Divide the 3 minced garlic cloves and the noodles among bowls. Ladle the hot stock into each bowl. Top with the sliced pork, an egg half and assorted toppings.

SPICY BEEF RAMEN

Steps:

• Cook ramen in a saucepan according to package directions, adding mushrooms, edamame, soy sauce, and sriracha in the last 2 minutes of cooking. Add steak in the last minute of cooking. Top servings with cilantro and, if desired, additional Sriracha sauce.

BEEF WITH RAMEN NOODLES

Steps:

• In a small bowl, combine cornstarch and 2 tablespoons broth until smooth; set aside. , In a large skillet, stir-fry beef in oil. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Remove beef and keep warm., Set aside seasoning packets from noodles. Cook noodles according to package directions; drain and keep warm., Add the corn, broccoli, red pepper, carrot, onions and remaining broth to the skillet. Sprinkle with contents of reserved seasoning packets. Cook for 4-6 minutes or until vegetables are crisp-tender., Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add reserved beef and noodles to skillet; heat through. Garnish with peanuts.

BEER RAMEN

Steps:

• Heat Oil in a medium sauce pan over medium heat.
• Add broken Noodles.
• Stir fry'til golden brown.
• Add Soup and Beer.
• Cover, bring to a slow boil.
• Reduce heat, simmer 6 minutes.
• Uncover, simmer to thicken 4 minutes longer.
• Serve, with a baguette for sauce control.
• A raw vegetable platter drizzled with Key Lime Juice and a cold Ale is a natural with this.
• ADDENDUM: The last time I did this one I had some leftover grilled Andoulle sausages which I had frozen. I nuked 2 of them to thaw them and add them to the soup. Both of us were suitably impressed.

BIRRIA RAMEN

Steps:

• Bring a medium pot of water to a boil.
• If there's meat on the bone in your leftover birria broth, pull it off the bone, shred it with your fingers or a fork, and return it to the broth. In a small pot, heat the broth over medium - if it's thick, add a splash of water to make it soupy. When it comes to a simmer, taste for seasoning and adjust if needed with salt. Turn the heat down to low.
• Crack the egg into a small bowl, then carefully slide it into the broth. Once the white is completely set but the yolk is still soft, turn off the heat.
• As soon as you add the egg to the broth, add the noodles to the boiling water and simmer according to package instructions until cooked, about 2 minutes; drain.
• Add the cooked noodles to a bowl then gently spoon the egg and broth on top. Garnish with onion and herbs, and top with a squeeze of lime juice.

BEEF MISO RAMEN

Steps:

• Combine steak and soy sauce in a plastic container with a lid. Marinate in the refrigerator for 2 hours.
• Remove steak from the marinade and shake off excess. Discard the remaining marinade.
• Heat coconut oil in a skillet over medium-high heat. Add steak and cook until firm and reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Remove from skillet and allow to rest for 10 minutes.
• While the steak is resting, combine broth, miso paste, garlic, and sesame oil in a saucepan over medium heat; bring to a boil. Once broth is at a slow boil, add ramen noodles. Cook until noodles are soft, about 3 minutes. Season with salt and pepper.
• Transfer broth and noodles to 2 bowls. Slice steak and place on top.