Traditional Japanese Ramen (with beef)

• 1 1/2 liter chicken broth
• 1 tbsp ginger, finely chopped
• 1 tbsp red pepper, finely chopped (optional, if you like spicy)
• 2 tbsp chives, finely chopped
• 2 tbsp soy sauce
• 4 tbsp sesame oil
• 2 garlic cloves, finely chopped
• 4 grams Hondashi soup stock
• 2 tbsp scallion tails (finely chopped)
• 300 grams Rice ramen
• 4 tbsp scallions (just the tails), finely chopped
• 1 Nori (sushi seaweed) cut in small strips (1x3cm)
• 2 thin beef steaks, cut in small pieces
• 200 grams bean sprouts

1. Prepare all ingredients (chop, cut, etc.)
2. Start boiling the chicken broth.
3. Meanwhile, heat a pan with the sesame oil, and start cooking the garlic for 1 minute (until golden.)
4. Then add to the pan the soy sauce, 2tbsp of the scallion tails, the chopped chives, the ginger and the red pepper.
5. Cook for ~2 minutes.
6. This will your ramen broth seasoning.
7. Pour into the boiling chicken broth the ramen seasoning that you cooked in step 3.
8. Also add the Hondashi soup stock.
9. Keep boiling and stirring the broth for 10 more minutes.
10. Meanwhile put the rice ramen in plain boiling water.
11. It will take about 3 or 4 minutes to cook.
12. It should be "al dente."
13. Once cooked, rinse it with cold water to stop the cooking process.
14. Prepare the plate: In a deep soup plate put some rice ramen, some 1 tbsp of the remaining scallions, some bean sprouts, 1/4 of the beef and some Nori leave pieces.
15. TIP: try to accommodate these ingredients in the same way for all plates: just looks nice... :)
16. Just before serving, pour the prepared broth to fill the plate to serve.
17. Enjoy!

chicken broth, ginger, red pepper, chives, soy sauce, sesame oil, garlic, soup stock, scallion, rice ramen, scallions, thin beef, bean sprouts

Taken from cookpad.com/us/recipes/347643-traditional-japanese-ramen-with-beef (may not work)