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Directions

•  To nail some of the best ramen you've ever had at home, there are a few things you need, and honestly, you might have most of this in your pantry already. Making your beef broth, or any broth you want from the scraps you have stashed in the freezer for months. Making your broth is an absolute game changer when it comes to ramen or any soup for that matter. 

• You can absolutely make it your own, there are no rules. Gather the veggies you prefer but bear in mind that you want something that will cook quickly in the hot broth. I opted for Napa cabbage, bean sprouts, carrot slices, baby cabbage, and radish slices to name a few. 

  

• Now for your meat, small thin cuts are easy to work with for this dish. Call up your local butcher shop, or grocery store with a meat department, and ask them to shave some beef for you. I got 2 lbs. of ribeye and it was more than enough. The thinly shaved meat will cook almost instantly in the hot broth and amplify the beefy flavor of your dish.

  

• To set it over the edge, put together a batch of ramen eggs. This is a process of marinating the soft-boiled eggs(about 5 minutes) in a soy-based liquid overnight. Half cup dark soy sauce, half cup regular soy sauce, half cup Mirren, some green onions, and any other seasoning you want. Submerge your peeled eggs and add to your ramen when ready. You will never make ramen without it again. 

• You owe it to yourself to try making your ramen at least once. Whatever protein you want, or even a vegan-based soup at home is way worth any trouble it would be to make. Be sure to drop a comment below this post and let me know if you would try it.