Creamy Steak Ramen

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I don’t know about you guys, but for me there’s something incredibly nostalgic and comforting about a cheap pack of ramen noodles you can heat up and eat in a few minutes.

It’s one of those foods that almost everybody has some kind of relationship with. Late nights, broke college days, random lunch at home, sick days, being too lazy to cook something real… ramen has always been there. Honestly, I wouldn’t be surprised if it’s here long after we’re all gone. Whatever aliens come to take us over one day will probably enjoy it too.

Now what if I told you that with just a tiny bit more effort (we’re talking 45 minutes, nothing crazy) you could take that same pack of ramen and turn it into something that feels like a completely different meal? Like the kind of bowl you’d pay $18 for at a restaurant and think it was worth it.

Creamy broth, soy marinated eggs, steak on top. Same noodles you’ve been eating your whole life. Just actually elevated this time. And honestly?? It’s not that hard to get there.

Let’s do it!!

• 16 oz steak of your choice (I used New York strip)

• Salt, to taste

• Pepper, to taste

• 4-6 eggs

• 1/2 cup soy sauce

• 1/4 cup rice vinegar

• 1/4 cup mirin

• 1/4 cup water

• 2 tbsp sesame oil

• 3-4 green onions, chopped

• 2 tbsp sesame seeds

• 2 packs of Black Shin Ramen (or ramen of your choice)

• 2 egg yolks

• 1/4 cup kewpie mayo

• 3-4 green onions, chopped

• 4 tsp sesame oil

• 8 soup dumplings (optional)

• Chili oil (to top)

From here, you’ll get the full directions, complete with helpful tricks and techniques to make sure you’re eating just as good as Celina. Subscribe and let’s get cooking.