The Single Ingredient That Transforms Ramen Into A More Filling 5-Minute Meal

In our never-ending quest for the perfect bowl of ramen, we've indulged in a coconut milk upgrade and even floated soy-marinated eggs atop our noodles. We don't know if any one ramen addition, however, contributes as much rib-sticking heft as thinly-sliced meat that is cooked right in the piping-hot broth. Quick-cooking meat in broth is a technique borrowed from Asian hot pot, which you also see in the concoction of classic soups like Vietnamese pho.

To assuage your immediate concern: yes, the meat is safe to eat. The key is obtaining or cutting meat that is almost razor-shaved so thin that it only requires brief immersion in boiling broth to immediately cook it through. A partial freeze and a very sharp knife are the two tricks required to achieve very thin, even cuts without hurting yourself or mangling the meat, but you can also ask your grocery store butcher to prepare it for you before leaving the store.

Chicken breast, beef tenderloin, and pork loin are all suitable proteins for cooking in your ramen broth and enhancing your meal within a handful of minutes. Match the meat to the type of broth you are preparing, or mix-and-match for a bolder experience. This is also a great hack for meats that are pre-cooked, like hot dogs and even beef jerky, which will soften in the broth and impart a salty savor to your bowl.

Judging by internet foodies who have utilized this ramen hack, meat and hard-boiled egg go together naturally in your bowl. The hard-boiled egg can be cooked separately and stored in the fridge for fast and convenient consumption, since the beauty of this trick is in how speedily you can get dinner in your face. Pre-cutting accouterments like scallions and/or peanuts will also streamline your process on a busy weeknight when you come home from work or school. Just boil your ramen (assuming you use instant packets), pour the broth over your meat, add condiments like hoisin or sriracha, and devour!

Keep in mind, too, that the meat will continue cooking in your broth until you eat it or pull it out. If it sits for too long, it could get rubbery. You may want to cook your meat in the broth, pull it out with your chopsticks, and set it aside to enjoy as a garnish to your ramen, rather than keeping it submerged. This is particularly salient when it comes to steak, which you might want to consume medium-rare to keep it tender and moist.

This is a dish that invites experimentation. Don't be afraid to play around with flavors in your meaty ramen! You might find that a bit of ginger makes chicken pop in a big way, or that some dried mushroom really complements your beef. Use your culinary intuition, and savor the delicious results!