Montevideo-style Ramen

Ingredients

In this Montevideo-style Ramen, we have incorporated the flavors and ingredients commonly found in Montevideo cuisine. The broth is infused with cumin and paprika, giving it a unique smoky and earthy flavor. Grilled beef slices are used as a topping instead of the traditional chashu pork, adding a touch of Uruguayan influence. The dish is also garnished with cilantro, which adds a fresh and herbaceous note to the ramen. We alse have the original recipe for Hakata ramen, so you can check it out.

• 4 cups (946ml) pork bone broth 4 cups (946ml) pork bone broth
• 2 cups (473ml) beef stock 2 cups (473ml) beef stock
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 200g ramen noodles 200g ramen noodles
• 200g grilled beef slices 200g grilled beef slices
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 1 cup (150g) sliced carrots 1 cup (150g) sliced carrots
• 1 cup (150g) sliced bell peppers 1 cup (150g) sliced bell peppers
• 1 cup (150g) sliced mushrooms 1 cup (150g) sliced mushrooms
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 30g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the pork bone broth and beef stock. Bring to a simmer over medium heat.
2. 2.
   Add the cumin powder, paprika, soy sauce, mirin, sesame oil, minced garlic, and grated ginger to the pot. Stir well to combine.
3. 3.
   Allow the broth to simmer for 30 minutes to allow the flavors to meld together.
4. 4.
   While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
5. 5.
   In a separate pan, heat a little oil over medium-high heat. Add the sliced carrots, bell peppers, and mushrooms. Sauté until tender-crisp.
6. 6.
   Season the grilled beef slices with salt and pepper, then grill or pan-fry until cooked to your desired doneness. Slice into thin strips.
7. 7.
   To serve, divide the cooked ramen noodles among bowls. Ladle the hot broth over the noodles.
8. 8.
   Top each bowl with grilled beef slices, sautéed vegetables, bean sprouts, and a sprinkle of fresh cilantro.
9. 9.
   Serve the Montevideo-style Ramen hot and enjoy!

Treat your ingredients with care...

• Ramen noodles — Cook the noodles according to the package instructions, but make sure to slightly undercook them as they will continue to cook in the hot broth.
• Grilled beef slices — For tender and juicy beef, marinate the slices in a mixture of soy sauce, garlic, and ginger for at least 30 minutes before grilling or pan-frying.
• Bean sprouts — Blanch the bean sprouts in boiling water for a minute, then transfer them to an ice bath to retain their crispness.

Tips & Tricks

• For an extra kick of heat, add a few drops of hot sauce or chili oil to the broth.
• Customize your toppings by adding soft-boiled eggs, sliced scallions, or pickled vegetables.
• If you prefer a thicker broth, simmer it for a longer time to reduce and concentrate the flavors.
• Experiment with different cuts of beef, such as ribeye or flank steak, for the grilled beef slices.
• To make it spicier, sprinkle some red pepper flakes or drizzle sriracha sauce over the ramen.

Serving advice

Serve the Montevideo-style Ramen piping hot in individual bowls. Provide chopsticks and spoons for easy enjoyment. Encourage your guests to mix the toppings and noodles into the broth before taking each bite to fully experience the flavors.

Presentation advice

Garnish the Montevideo-style Ramen with a vibrant pop of color by arranging the toppings in an aesthetically pleasing manner. Sprinkle some sesame seeds and additional cilantro on top for an added visual appeal.