Ian Martorana


Short Rib Ramen Noodles

There is one truly great thing about homemade ramen noodles: You can essentially use whatever vegetables and meat combination you want for a tasty, filling meal, provided you make a flavorful, fragrant broth. This recipe uses short ribs, but you can use chicken thighs (or opt for a vegetarian version), add aromatics like shallots, or add chili peppers for some heat if you want to switch things up. 



  • Chicken stock
  • Water
  • Ginger
  • Garlic
  • Low sodium soy sauce
  • Low sodium teriyaki sauce
  • Short Ribs (you can use chicken thighs as well)
  • Carrots
  • Celery
  • Cabbage, kale, Chinese broccoli, or other leafy green
  • Egg 
  • Rice wine vinegar
  • Hot sauce
  • Oregano
  • Ramen noodles (these are my preferred brand)


Slice your short ribs thin (pro tip: place your steak in the freezer for approximately 20 - 30 minutes before slicing; the meat will chill, allowing you to cut paper-thin slices). Marinate the meat with soy sauce, a dash of rice wine vinegar, hot sauce (like Sriracha or Gochujang), and oregano. If sliced thin enough, the short ribs won't need more than 30 - 45 seconds per side in a skillet (depending on how you like take your steak), so cook it towards the end of the ramen-making process.

Soft boiled eggs

Bring a pot of salted water to boil. Submerge the eggs and cook for six to eight minutes. Remove the eggs and place them into an ice bath until cool. Peel and set aside. 

Broth and vegetables

Add canola oil in a pot or dutch oven. Add minced garlic and ginger to the oil and cook until fragrant. Add six cups of liquid—a mixture of stock and water, with no more than three of the cups being stock—and add a dash of soy sauce and teriyaki sauce. Stir and bring the liquid up to a boil, and then reduce to medium heat. Add the vegetables (pro tip: cut your veggies on a bias. They will have more surface area so they will cook more quickly, they will float in the soup more easily, and they look far more elegant) and cook for four to five minutes. Add the noodles, and cook for  three minutes.

Place the noodles and vegetables in a bowl and spoon the broth over the ramen. Add slices of steak. Slice the soft boiled eggs in half, and place on the ramen. Serve immediately.

Bon appetit.