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- 1 pkg @thecedarmarket Oyster Steak
- 3 packs Ramen noodles (don’t use the spice packets)
- 1 savoy cabbage, shredded
- 8 Oz sliced mushroom
- 1 tsp mayonnaise
- 2 tbsp oil
- Salt to taste
For the Broth:
- 2 pieces beef knee bones
- 1 box vegetable/chicken broth
- 1 tbsp white miso
- 1/2 tbsp gochujang
- 1/4 cup soy sauce
- 1/4 cup boiling water
- 1 tsp msg
Recipe created for Cedar Market by: @Foodkidsandsleep
Ramen shouldn’t just be a thing you make to get rid of leftovers. With just a bit of time and intentional ingredient choices you can make a restaurant quality meal in a bowl, and do it on a budget that will feed your entire family.
Cooking Instructions
Boil the eggs for 6.5 minutes (1 per bowl), remove and add to an ice bath. Pour off water and boil your ramen. Once cooked, remove. Drain water and add broth, and beef bones. Bring to a boil and reduce to a simmer.
While that cooks, sauté mushrooms until brown, then remove.
Shred the cabbage and add to a hot pan, with oil and salt and cook until it softens and starts to char.
Rub oyster steak with mayo and sear fast and hard, 2 minutes per side. Rest and slice thin.
After 40 minutes remove the beef bones and strain your broth.
To build your bowl, add ramen noodles, cabbage and mushrooms and slices of steak. Then add the broth and top with your garnishes and a jammy egg.
Enjoy!
For garnish:
- 1 tsp chili crisp per bowl
- 1 6.5 minute egg per bowl
- 1 green onion per bowl
