Ever since my teenager decided ramen was the best, I've gone out of my way to make sure some version of it makes its way to our menu rotation at least once a month. This brings both great joy and opportunities to make sure my kid understands just how versatile and healthy you can make ramen. And the first step is to pull that seasoning packet out and either throw it away or save it to season popcorn - it's really good for that!
What's really good for your bowl of ramen is making a broth on the stove in about as much time as it takes to boil water. Trust me, it works and brings so much to an otherwise salty but flat bowl of soup. Then it's a matter of building up the toppings, sprinkles, and drizzles from there. If you want a jammy egg, make one and add it. If you want sliced cucumbers, go for it. If you don't have grape tomatoes or sugar snap peas, don't sweat it. Try to pick at least 3 things to top your ramen with and make them choices that make your tastebuds sing. You can't go wrong.
Ramen is a meal unto itself. I often make a cup of tea to have with it, but don't bother with anything else. After all, with a complex broth, tender noodles, seared steak, and all manner of vegetables under a sprinkle of Japanese rice seasoning (furikake) and a spicy drizzle, what else is there to do other than grab a pair of chopsticks and a spoon and dig in? Enjoy!
Miso Venison Ramen
- ½ cup dry white wine
- 3-4 cups beef or chicken broth
- ¼ cup tamari or soy sauce
- 2 tablespoons white miso paste
- 1-2 teaspoons chili flakes, to your taste
- 1 tablespoon Chinese 5 spice
- 1 tablespoon chopped fresh ginger
- 3-4 squares ramen noodles - seasoning packets discarded or used to season popcorn
- 1 lb. venison steaks or tenderloin (or equivalent beef or lamb)
- Black pepper, to taste
- 1 tablespoon salted butter
- 8 oz. sugar snap peas, trimmed
- 6 oz. halved grape tomatoes
- ½ cup coarsely shredded carrots
- ½ cup coarsely shredded kohlrabi
- ½ cup sliced green onions
- 2-3 tablespoons Bang Bang Sauce or preferred drizzling sauce
- 2-3 tablespoons furikake or toasted sesame seeds
Combine the first 7 ingredients (wine through fresh ginger) in a stock pot and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the ramen noodles and cook for 5 minutes or until softened. Remove from the heat and keep warm.
Meanwhile, season the venison, beef or lamb steaks/tenderloin generously with black pepper. In a heavy skillet, melt the butter and sear the meat to your desired level of doneness. Slice it thinly for adding to your ramen. During the last 4-5 minutes, add the sugar snap peas and lightly sauté before removing to a plate.
To assemble your ramen, arrange the cooked noodles in serving bowls. Ladle the broth and meat over the noodles. Top as desired with the remaining ingredients (grape tomatoes through furikake). Serve hot.
- Yields: 3-4 servings
- Preparation Time: 30 minutes