This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it has now become a global comfort dish, with numerous regional variations. Americans eat it with egg noodles, the Japanese eat it with white rice, and Brazilians top it with crispy shoestring potatoes. It’s about time for a version with instant ramen noodles, don’t you think?
Recommended ramen: Beef-Flavored Classic
Recipe information
Total Time
15 minutes
Yield
1 serving
Ingredients
4
4
½
1
1½
¼
½
Need to make a substitution?
Preparation
Step 1
PRE-SIMMER Heat a medium saucepan over high heat. Add 4 oz. [115 g] ground beef, preferably 80/20, 4 white mushrooms, thinly sliced, and ½ cup [70 g] diced onion (about ¼ large onion). Sear the ingredients for 5 minutes, turning periodically, or until the beef has browned and the mushrooms and onion have lost their moisture. Add 1 tsp. Dijon mustard, seasoning sachet from one 3–3½-oz. [85–100-g] packet instant ramen, and 1½ cups [360 ml] water.
Step 2
SIMMER Decrease the heat to medium-high and bring the soup to a simmer. Add the noodle cake and cook for 2 minutes or until your desired doneness.
Step 3
FINISH Take the saucepan off the heat. Stir in ¼ cup [60 g] sour cream until incorporated into the soup. Pour the ramen into a bowl and top with ½ scallion, thinly sliced, and black pepper. Serve immediately.
