Ramen with Quail Eggs

Ingredients

 

Effort: High

 

For the Soup:

• Ramen noodles
• 500g beef brisket
• 1 bunch of spring onions
• 4 slices of ginger
• 3 tbsp peanut butter
• Soy sauce
• Salt

For the Toppings:

• 5-8 asparagus spears
• Quail eggs
• Cooked beef
• Soy sauce
• Chili flakes
• 1 tbsp vinegar
• 1 tbsp lemon juice
• Kecap Manis (or alternatively, soy sauce with honey)

Instructions

Prepare the Soup:

1. Cut the spring onions into large pieces.
2. Heat some oil in a large pot and sauté the spring onions until they are dark brown to create roasted flavors.
3. Add the beef brisket and sear until well browned.
4. Add the ginger slices and briefly sauté.
5. Add water to cover the meat and bring to a boil.
6. Simmer over low heat for about 1.5-2 hours until the meat is tender.
7. Remove the meat from the broth and set aside. Strain the broth to remove any solid parts.
8. Return the broth to the pot and stir in the peanut butter until completely dissolved. Season with soy sauce and salt to taste.

Prepare the Toppings:

1. Soft boil the quail eggs in boiling water for about 2.5 minutes, then cool them down and carefully peel them. Marinate in a mixture of soy sauce, water, and chili flakes (preferably overnight).
2. Wash the asparagus and trim the woody ends. Cut the asparagus into thin strips or use a special peeler to create strips. Marinate the strips with 1 tbsp vinegar, 1 tbsp lemon juice, salt, and pepper, and set aside.
3. Cut the cooked beef into slices or bite-sized pieces and sear in a pan. Add some Kecap Manis and cook until the liquid evaporates. Remove from heat and set aside.

To Serve:

1. Cook the ramen noodles according to the package instructions.
2. Pour the hot peanut butter broth over the ramen noodles.
3. Arrange the prepared toppings (squeeze the asparagus to remove excess marinade, cooked beef, marinated quail eggs) on top of the noodles.

Enjoy your meal! 🙂