Russian-style Ramen

Ingredients

While the original Japanese ramen typically features a soy-based broth and toppings like pork and seaweed, this Russian adaptation incorporates elements of borscht, a popular Russian soup. The broth is infused with beets, giving it a vibrant color and a slightly sweet and earthy flavor. The toppings include tender beef, cabbage, and sour cream, adding a distinct Russian touch to the dish. We alse have the original recipe for Ramen, so you can check it out.

• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 1 medium beet, peeled and grated 1 medium beet, peeled and grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 8 ounces (225g) beef, thinly sliced 8 ounces (225g) beef, thinly sliced
• 4 ounces (115g) cabbage, shredded 4 ounces (115g) cabbage, shredded
• 4 ounces (115g) carrots, julienned 4 ounces (115g) carrots, julienned
• 4 ounces (115g) mushrooms, sliced 4 ounces (115g) mushrooms, sliced
• 4 green onions, chopped 4 green onions, chopped
• 4 packs of ramen noodles 4 packs of ramen noodles
• Sour cream, for garnish Sour cream, for garnish
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 12g (5g saturated)
• Carbohydrates: 55g (10g sugars)
• Protein: 30g
• Fiber: 6g
• Salt: 2.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated beet, and sauté for 2-3 minutes until fragrant.
2. 2.
   Stir in the tomato paste, soy sauce, sugar, dried dill, dried thyme, and bay leaf. Cook for another 2 minutes.
3. 3.
   Pour in the beef broth and water. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 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, cook the sliced beef until browned and cooked through. Set aside.
6. 6.
   Add the shredded cabbage, julienned carrots, and sliced mushrooms to the simmering broth. Cook for an additional 5 minutes until the vegetables are tender.
7. 7.
   Divide the cooked ramen noodles among serving bowls. Ladle the hot broth and vegetables over the noodles.
8. 8.
   Top each bowl with the cooked beef, chopped green onions, a dollop of sour cream, and a sprinkle of fresh dill.
9. 9.
   Serve the Russian-style ramen hot and enjoy!

Treat your ingredients with care...

• Beet — Wear gloves while handling beets to prevent staining your hands.
• Ramen noodles — Cook the noodles al dente to ensure they don't become mushy in the soup.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or chili flakes to the broth.
• Customize the toppings by adding sliced radishes, boiled eggs, or pickled vegetables.
• If you prefer a thicker broth, mix in a tablespoon of cornstarch dissolved in water during the last few minutes of cooking.

Serving advice

Serve the Russian-style ramen in deep bowls, allowing the vibrant broth and colorful toppings to be showcased. Provide spoons and chopsticks for an authentic ramen experience.

Presentation advice

Garnish each bowl of Russian-style ramen with a dollop of sour cream and a sprinkle of fresh dill. The vibrant red broth and contrasting white and green toppings create an appetizing and visually appealing presentation.