Upgraded Instant Ramen

Premium beef elevates humble instant ramen into a restaurant-quality bowl. Pre's grass-fed ribeye, sliced thin while warm, adds richness and protein to an umami-forward broth built from ramen seasoning, soy sauce, and Kewpie mayonnaise. Minimal prep, maximum flavor.

Total Time: 20 minutes

Servings: 2

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Ramen Ingredients

• 1 10-ounce Pre Ribeye Steak

• 2 packets of favorite instant ramen noodles, with seasoning packets

• 2 tablespoons soy sauce

• 2 egg yolks

• ½ cup Kewpie mayonnaise

• 4 cloves of garlic, chopped

Instructions:

1. Cook ribeye in a skillet over medium-high heat to medium-rare (125-130º F), about 12 to 15 minutes total, flipping halfway through.

2. Remove from heat and let rest for 5 minutes before slicing thin. (Why: resting allows juices to redistribute.)

3. Bring water to a boil and cook ramen noodles according to package directions.

4. Empty ramen seasoning packets into a medium serving bowl and add soy sauce, mixing to combine.

5. Add egg yolks, Kewpie mayonnaise, and chopped garlic to broth mixture and stir until yolks are incorporated and no lumps remain.

6. Pour ¾ cup of ramen cooking broth into seasoning mixture and stir until soup-like in consistency. (Why: hot cooking water gently emulsifies the yolk and mayonnaise into a silky broth.)

7. Add cooked ramen noodles to broth and mix to coat.

8. Divide ramen between two bowls and top each with sliced ribeye.

9. Garnish with scallions, soft-boiled egg, mushrooms, fish cake, nori, or bamboo shoots as desired.

Notes:

For best results, slice the ribeye while it is still warm, when the meat is most tender and easiest to cut thin. The ramen can be customized with any preferred toppings; traditional additions are listed above, but any fresh vegetable or protein works. Kewpie mayonnaise is available at most grocery stores in the Asian foods aisle. The egg yolks are only partially cooked by the hot broth, so pasteurized eggs are a good choice if preferred.