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recette, facile, soupe, ramen, boeuf



-1 French shallot
-50 ml olive oil
-1 clove of garlic
-2 tbsp grated ginger
-2 tbsp Sriracha Firebarns
-2 tbsp soy sauce
-900g beef stock
-2 cups water
-2 tbsp hoisin sauce
-1 tsp. teaspoon fish sauce
-250g ramen
-250g beef ribeye steak
-1 egg
-A bunch of Enoki mushrooms
-1 pinch coriander
-1 Thai chilli
-2 green onions
-1 lime
-Salt and peppers to taste


In a large saucepan. Sauté the garlic, ginger and French shallot for 1 to 2 minutes with a drizzle of olive oil. Add beef broth, water, soy sauce, Sriracha, fish sauce and Hoisin sauce. Mix well and simmer over low heat for about 30 minutes.

-In a skillet over high heat, cook the beef until desired doneness. Let the meat rest for 5 to 10 minutes and cut it into thin strips.

-In another pan filled with 3 quarters water, bring to a boil and add the egg. Cook for about 6 minutes and place the egg in a bowl of ice water.

-Add the ramen noodles to the broth and cook for about 3 to 4 minutes.

-Just before serving, add the noodles, broth, beef, green onions, cilantro, half a boiled egg, Enoki mushrooms, half a thinly sliced Thai chili pepper, and a wedge of lime in a large bowl.

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