An exciting fusion recipe that combines German home cooking with Japanese street food! Hearty minced beef meets tangy sauerkraut and aromatic ramen – perfect for cold winter days and a special treat.
Ingredients (for 2 servings):
- 200 g sauerkraut
- 1 white onion
- 200g ramen noodles
- 200g minced beef
- 1 tbsp tomato paste
- 525 ml J.Kinski organic pasture beef ramen base broth
- 2 ramen eggs (preferably marinated with our organic ramen egg mix)
- pinch of sugar
- Coriander to taste
- Salt, pepper
- A little oil for frying
ZUBEREITUNG
- Brown ground beef with salt and pepper in a little oil, briefly sauté tomato paste.
- Add sauerkraut and finely diced onion, season with sugar and fry everything together.
- Pour in the ramen base and bring to a brief boil.
- Cook ramen noodles for 4-5 minutes, drain and toss gently to properly activate the starch.
- Divide the noodles into bowls, top with the sauerkraut and minced meat mixture, and serve with a ramen egg and fresh coriander.
- Tip: Our pickled ramen eggs will keep for a few days in the refrigerator – and you can reuse the marinade several times.