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Ramen Soup with Sirloin Steaks

with Chinese Greens and Mushrooms

Cooking time

0 minutes

Servings

0

Calories

0 /serving

Ramen is a noodle dish that originated in China, but became popular in Japan in the late 1800s. Japanese cooks enjoyed using fresh noodles and started making simple soups with noodles, meat, and a salty broth. Today, it is customary to add vegetables and other ingredients, like miso and soy sauce. Approximately 600 calories per serving.

We will send you:

  • 150g/pers Sirloin Steaks
  • Garlic Cloves
  • Ginger
  • Scallions
  • Yu Choy
  • Enoki Mushrooms
  • Beef Demi-Glace
  • Soy Sauce
  • Ramen Noodles
  • Miso Paste
  • Hoisin Sauce

You will need:

Olive Oil
Salt & Pepper
Large Pot
Medium Pot
Zester
Strainer
Total Fat
0 g
Saturated Fat
0 g
Sodium
0 mg
Total Carbs
0 g
Sugars
0 g
Protein
0 g
Preparation
a picture
Mise en place
• Wash and dry the fresh produce.
• Heat a medium pot of water to boiling on high.
• Finely chop the stems of the yu choy into small pieces; roughly chop the leaves into large bite-sized pieces.
• Thinly slice the scallions, separating the white bottoms and green tops.
• Combine in one bowl: Peel the ginger. Make a fine paste out of the ginger and the garlic. Add the white bottoms of the scallions.
• Cut off and discard the root ends of the enoki mushrooms.
a picture
Cook the steaks
• In a large pot, heat a drizzle of olive oil on medium-high until hot.
• Pat the steaks dry with a paper towel and season with S&P on both sides.
• Add the seasoned steaks to the hot pot and cook, 2 to 4 minutes per side for medium, or until it reaches your desired degree of doneness.
• Transfer the steak to a plate, leaving any drippings in the pot.
• Let the steak rest for at least 5 minutes and set aside in a warm place.
a picture
Cook the aromatics
• To the pot with the steak drippings, add another drizzle of olive oil and heat on medium-high.
• Add the garlic, ginger and white parts of the scallions, cook for 10 to 20 seconds, or until fragrant, stirring frequently.
• Add the yu choy and a quarter-cup of water. Cook 1 to 3 minutes, or until slightly wilted.
a picture
Add the liquids
• Increase the heat under the pot to high.
• Stir in the enoki mushrooms, beef demi-glace, miso paste, soy sauce and four cups of water (double the water for 4 servings).
• Bring to a boil, then reduce the heat to medium and simmer, 5 to 7 minutes, until the flavors have melded.
a picture
Slice and coat the steak
• While the soup simmers, slice the rested steak against the grain.
• Transfer the sliced steak to a bowl and toss with the hoisin sauce until well coated.
a picture
Cook the noodles & plate your dish
• To the medium pot of boiling water, add the fresh ramen noodles, separating them from one another before adding. Cook, 30 seconds to 1 minute, stirring frequently.
• Drain the noodles thoroughly and divide between your bowls.
• Add some broth and veggies to each bowl and top with the hoisin steak.
• Garnish with the green parts of the scallions. Bon appétit!