Shabu Shabu Beef and Veggie Ramen

Name: Shabu Shabu Beef and Veggie Ramen
Ingredients: 1 pack of your favorite instant ramen (a light, clear broth like chicken or vegetable works wonderfully as a base for fresh flavors!); 2 cups water; 4 oz very thinly sliced beef or pork (e.g., shaved steak, hot pot meat) OR thinly sliced mushrooms/cabbage for a vegetarian option; ¼ cup mixed pickled vegetables (e.g., kimchi, daikon, cucumber, carrot, or your favorite Asian-style pickle); 1 green onion, thinly sliced; Optional: a dash of rice vinegar for extra tang, a sprinkle of sesame seeds

By Shaymen FreyreJune 13, 2025

Shabu Shabu Beef and Veggie Ramen

Rated 5.0 stars by 1 users

Shabu Shabu Ramen with Pickled Vegetables

Ready to transform your instant ramen into a vibrant, interactive, and refreshingly delicious meal? This Shabu Shabu Ramen upgrade brings the communal, customizable joy of a traditional hot pot directly to your bowl. Instead of just cooking everything together, you'll briefly "swish" thinly sliced meats or vegetables in your hot ramen broth, creating a light, fresh, and incredibly satisfying experience.

This hack is perfect for those who love fresh ingredients, delicate textures, and a subtle tang. The star here isn't just the "shabu-shabu" technique, but also the bright, crisp counterpoint of pickled vegetables. They cut through the richness of the broth, adding a delightful zing that elevates every bite. It’s like a mini culinary performance right on your countertop!

Why it works: The shabu-shabu method ensures your added ingredients are perfectly tender without overcooking, preserving their fresh flavor. Pickled vegetables introduce a fantastic textural contrast and a burst of acidity that cleanses the palate and makes the ramen feel incredibly balanced and sophisticated.

Ingredients

1 pack of your favorite instant ramen (a light, clear broth like chicken or vegetable works wonderfully as a base for fresh flavors!)
2 cups water
4 oz very thinly sliced beef or pork (e.g., shaved steak, hot pot meat) OR thinly sliced mushrooms/cabbage for a vegetarian option
¼ cup mixed pickled vegetables (e.g., kimchi, daikon, cucumber, carrot, or your favorite Asian-style pickle)
1 green onion, thinly sliced
Optional: a dash of rice vinegar for extra tang, a sprinkle of sesame seeds

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Directions

Broth & Noodles: In a pot, bring 2 cups of water to a boil. Add your instant ramen noodles and cook according to package instructions until tender. Stir in the ramen seasoning packet.
The "Shabu Shabu": While the broth is piping hot, quickly add the very thinly sliced meat or vegetables to the hot ramen broth, swishing gently with chopsticks or a fork for 10-30 seconds until just cooked through. The residual heat will continue to cook them, so be careful not to overcook.
Assemble & Garnish: Pour the cooked ramen and broth into your serving bowl. Arrange the freshly blanched meat/vegetables on top.
Perfection: Generously top with your mixed pickled vegetables and sliced green onion.
Serve & Enjoy! Serve immediately and savor the freshness and interplay of flavors and textures!