Description
Indulge in the heartwarming flavors of homemade beef Belly Ramen, a delightful noodle soup featuring tender slices of beef belly, vibrant vegetables, and a comforting broth. This recipe is not only quick to prepare—ready in just 30 minutes—but also versatile, allowing you to customize with your favorite toppings and ingredients. Perfect for busy weeknights or a cozy weekend meal, this ramen brings the essence of gourmet dining right into your kitchen. Whether enjoyed solo or shared with loved ones, this dish is sure to impress and satisfy cravings.
Ingredients
Scale
- 1 teaspoon olive oil
- 1 pound beef belly (sliced into strips)
- 3 garlic cloves (minced)
- 2 teaspoons ginger (fresh and minced)
- 1 cup sliced shiitake mushrooms
- ½ cup grated carrots
- 6 cups chicken broth
- 3–4 tablespoons soy sauce or liquid aminos
- 2 tablespoons sesame oil
- 2 tablespoons rice apple vinegar (unsweetened)
- 6 oz ramen noodles
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sear the beef belly until crispy; remove and set aside.
- In the same pot, sauté garlic, ginger, carrots, and mushrooms until soft.
- Deglaze with chicken broth, then stir in soy sauce, rice apple vinegar, and sesame oil. Simmer for about 10 minutes.
- Add ramen noodles and cook until softened.
- Serve hot topped with crispy beef slices and your choice of garnishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 550
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg
Keywords: Feel free to add extra vegetables like bok choy or spinach for added nutrition. For a vegetarian version, replace beef belly with tofu or mushrooms and use vegetable broth.