Ramen with Beef, Shiitakes, and Spinach

In Japan, ramen shops are a beloved culinary institution, serving up bowls of comforting noodles topped with a variety of meats and vegetables. Our flavorful take on this Japanese staple brings the essence of ramen to your kitchen. We started with instant ramen noodles but discarded the overly salty seasoning packet, opting to create our own sauce from scratch. Marinated flank steak and shiitake mushrooms are stir-fried until browned, then combined with garlic, ginger, and chicken broth. The ramen noodles are added to the pan and simmered until tender, absorbing the velvety sauce. Soy sauce, rice wine, and a touch of sugar contribute savory and sweet notes, while baby spinach adds freshness and vibrant color. With a quick and simple preparation, this homemade ramen delivers authentic flavors that will transport you to a Japanese ramen shop.

INGREDIENTS:

• 1 pound flank steak, trimmed and sliced thin across the grain on a bias
• 8 teaspoons soy sauce
• 2 tablespoons vegetable oil
• 8 ounces shiitake mushrooms, stemmed and sliced thin
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 3½ cups low-sodium chicken broth
• 4 (3-ounce) packages of ramen noodles, seasoning packets discarded
• 3 tablespoons Chinese rice wine or dry sherry
• 2 teaspoons sugar
• 6 ounces (6 cups) baby spinach

PREPARATIONS:

1. In a small bowl, toss the beef with 2 teaspoons of soy sauce.
2. Heat 1 tablespoon of oil in a 12-inch nonstick skillet over high heat until just smoking. Add the beef in a single layer and cook without stirring for 1 minute. Stir and continue to cook until browned about 1 minute. Transfer the beef to a bowl.
3. Wipe the now-empty skillet clean with paper towels, add the remaining 1 tablespoon of oil, and heat over medium-high heat until shimmering. Add the mushrooms and cook until browned about 4 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the chicken broth.
4. Break the ramen noodles into chunks and add them to the skillet. Bring to a simmer and cook, tossing the ramen constantly with tongs to separate the noodles, until they are just tender but there is still liquid in the pan, about 2 minutes.
5. Stir in the remaining 2 tablespoons of soy sauce, rice wine, and sugar. Add the spinach, one handful at a time, until it wilts and the sauce thickens. Add the cooked beef with any accumulated juices and heat until warmed through, about 30 seconds. Serve.

YIELD: This recipe serves 4 people.

SPECIAL INSTRUCTIONS:

• Freezing the beef for 15 minutes before slicing makes it easier to achieve thin slices.
• Use caution when handling the hot skillet and boiling liquid.

TIPS:

• Customize the dish by adding additional vegetables such as sliced bell peppers or bean sprouts.
• Top the ramen with a soft-boiled egg, sliced scallions, or a drizzle of sesame oil for added flavor.
• Adjust the level of spiciness by adding chili flakes or hot sauce to suit your taste.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 464
• Fat: 19g
• Saturated Fat: 7g
• Cholesterol: 79mg
• Sodium: 1,349mg
• Carbohydrates: 40g
• Fiber: 4g
• Sugars: 4g
• Protein: 33g

This homemade ramen recipe brings the authentic flavors of Japanese ramen shops to your own kitchen. By utilizing instant ramen noodles and creating a flavorful sauce from scratch, you can enjoy a comforting bowl of noodles in no time. The combination of marinated flank steak, shiitake mushrooms, garlic, ginger, and chicken broth creates a rich and savory base for the dish. The addition of soy sauce, rice wine, and sugar adds depth and complexity to the sauce, while baby spinach provides a fresh and vibrant element. With the simplicity of preparation and the use of readily available ingredients, you can enjoy the delicious flavors of ramen without leaving your home. This recipe is perfect for satisfying your ramen cravings and introducing your taste buds to the comforting flavors of Japanese cuisine.