- 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