Freestyle Ramen

I’ve had Ramen on the brain lately.

Maybe it’s because our beloved Kinsen closed its doors several months ago, and I don’t know where to find ramen in the Twin Cities anymore. Or maybe it’s because I’ve been watching noodle food porn as Daniel Chang of Momofuku does his thing on Season One of PBS’s Mind of a Chef. Or possibly it’s because we’ve had a record number of below zero days this month, and I just want something warm.

At any rate, I decided to try my hand at making ramen.

I didn’t have a specific plan in mind as I began. We had read through a couple of recipes and lists of ramen ingredient ideas, and loosely based ours off of this Martha Stewart Shoyu Ramen recipe. Mike and I thought it turned well, and was surprisingly easy. You can customize it with whatever you want to add. Below is what I did, hope you enjoy!

What was your best ever bowl of ramen? And more importantly, where can we find ramen in the Twin Cities?

Until We Eat Again,

Two Happy Cooks


Freestyle Ramen


  • ½ lb top round steak
  • 1 container Shitake mushrooms
  • A few stalks of Sweet Baby Broccoli
  • 2 packages of ramen, spice packets discarded
  • 2 teaspoons of minced garlic
  • 1 teaspoon finely chopped ginger
  • 1 box low-sodium chicken broth
  • 2 eggs
  • 3 Tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp mirin
  • Toppings (I added scallions and red pepper flakes)


  1. Slice meat into strips, season with salt and pepper. Sauté in a medium sauce pan with a little oil and garlic.  Remove meat from the pan and set aside
  2. In the same pan, sauté the mushrooms in oil until tender. Remove from pan and set aside.
  3. Meanwhile, microwave-steam the broccoli for 3 minutes
  4. Rinse out your pan. Fill it with water and bring to a boil. Cook ramen noodles for 2 minutes, strain and set aside.
  5. In a small sauce pan, bring water to a boil. Put in 2 eggs, boil for 7 minutes. Remove and put in ice water.
  6. In the same medium sauce pan, sauté the garlic and ginger in a little oil until tender. Add broth, bring to a boil. Then, add soy sauce, sugar and mirin.
  7. Plate it up! Arrange everything in a bowl and strain the broth as you pour it over. Add your choice of toppings. Enjoy!














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