Beef Ramen Noodles

2 Apr 2013

I love Japanese Ramen noodles. There is something immensely satisfying about eating those squiggly noodles. While this recipe is not authentic to the Japanese method of making noodles- it produces the desired effect- springy and light noodles over fragrant broth. For a truly flavorful soup, it is best to make homemade beef stock, but I understand that not everyone has the luxury of time. If that is the case, I like to use stock concentrate, like this one from Williams-Sonoma. It is a little pricey, but a bottle lasts me several months to a year, so in the grand scheme of things- its not too bad. In return, you get a complex, flavorful stock that is a decent alternative to homemade broths. Whenever I make homemade pasta or noodles, I like to make extra to freeze for future use. This way, a bowl of Ramen is always just minutes away. If you don’t want to make noodles from scratch, fret not. Simply go to your nearest Asian grocery and purchase plain Chuka Soba noodles. Now, you really don’t have an excuse to go back to the Styrofoam-packaged Ramen ever again!

Beef Ramen Noodles

serves 4



6 quarts of beef stock

soy sauce to taste

1 large shallot

2 garlic cloves, minced

(if using store bought stock, add aromatics:)

1 star of anise

1 tsp whole cardamom pods

1 cinnamon stick


Topping options:

grilled meat (pork, chicken or beef)

eggs, soft-boiled

bok choy or spinach

button mushrooms


dried seaweed

sweet corn



2 1/4 cups flour

3 eggs

2 tsp salt

1/4 c water, divided in half for use

1 1/2 tsp baking soda (optional; aids in noodle alkalinity aka “springiness’)



  1. In a large pot, heat a tbsp of canola oil over medium-high heat and stir in garlic and shallots
  2. Pour stock into pot, season to taste with soy sauce and bring to a boil then lower heat to let stock simmer for one hour
  3. Meanwhile, prepare noodles by mixing dry ingredients in a large bowl
  4. Make a well in the middle of the dry ingredients and place the eggs and 1/8 cup of water
  5. With a fork beat the eggs and slowly incorporate them into the flour mixture
  6. Start kneading the dough until all flour is incorporated, pouring in some of the left over 1/8 cup water if mixture feels too dry
  7. Form into a ball, place into a bowl and cover with a moist towel.  Let rest for 20 minutes
  8. Divide the dough into 8 parts, and roll out with pasta maker (up to level “6” thickness) OR roll out with rolling pin on a floured surface
  9. Using the “Linguini” setting on the pasta maker- feed the dough and quickly nest the noodles before they dry OR if pasta maker is not available, cut into ribbons using a sharp knife
  10. Cook the noodles in boiling water for 4-5 minutes
  11. Once broth is ready, strain for any unwanted solids, and serve into warmed bowls and add noodles
  12. Finish with toppings of your choice
  13. For soft-boiled eggs- place eggs into a pot of water; Set pot on high heat; Once water starts boiling, turn off the heat and cover with a lid for 7 minutes; Take eggs out from the water and let stand for 2 minutes; Carefully peel the shell, cut in half and serve on top of the Ramen noodles
  14. Enjoy!
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7 Responses on "Beef Ramen Noodles"

  1. Alexandra says:

    I think from your tip, the next time I make any soup I’ll have to try making my own stock or purchasing the concentrate… sometimes, no matter how fresh the meat and veggies are something seems to be missing and the stock might be the culprit. I love your recipes!

  2. Jackie Bayne says:

    Love the video! You are always making me drool, which is a
    good thing!

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