Irish Ramen - IDN Originial

Servings: 4

Author: Chef Connie

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Irish Ramen - IDN Original

Irish Stew Ramen — a cozy, comforting bowl that blends the rich, hearty essence of Irish stew with the umami depth and slurpable joy of Japanese ramen. Perfect for cold nights, St. Patrick’s Day, or when you just want something a little different.

Prep time: 20 MinCook time: 2 HourTotal time: 2 H & 20 M

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Ingredients

• 1 lb (450g) lamb shoulder or beef chuck, cut into chunks
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 large carrot, peeled and diced
• 1 parsnip, diced (optional, for authentic Irish flavor)
• 1 leek, cleaned and sliced
• 1 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• ½ tsp dried thyme
• ½ tsp dried rosemary
• 4 cups (1L) beef or chicken stock
• 1 cup Guinness (or dark stout) – optional but adds rich depth
• Salt and black pepper to taste
• 1 tbsp vegetable oil
• 4 portions of ramen noodles (fresh or instant, discard seasoning packet if using instant)
• 4 soft-boiled eggs (6–7 minutes boil, then ice bath)
• 1 cup cooked cabbage or kale, shredded
• 1 cup cooked baby potatoes, halved
• Chopped parsley or scallions, for garnish

Instructions

1. Brown the Meat: Heat oil in a large pot over medium-high heat. Sear the lamb or beef chunks until browned on all sides. Remove and set aside.
2. Sauté the Aromatics: In the same pot, add onion, leek, carrot, and parsnip. Cook for 5–7 minutes until softened. Stir in garlic and tomato paste and cook for another minute.
3. Build the Broth: Add the browned meat back in. Pour in stock and Guinness. Stir in soy sauce, Worcestershire, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce to a low simmer. Cover and cook for 1.5 to 2 hours, until the meat is tender and the broth is rich. Skim fat if needed.(Shortcut: Use a pressure cooker and cook for 35–40 minutes.)
4. Strain & Shred: Remove meat and veg with a slotted spoon. Shred the meat. Strain the broth (optional) for a cleaner ramen-style finish, or leave rustic with veggies in.
5. Cook the Noodles: Boil ramen noodles according to package instructions. Drain and set aside.
6. Assemble the Bowl: Divide noodles into 4 bowls. Top with shredded lamb/beef, halved soft-boiled eggs, baby potatoes, and cabbage/kale. Ladle hot Irish stew broth over everything.
7. Garnish & Serve: Sprinkle chopped parsley or scallions on top. Serve hot with a side of soda bread or crusty baguette if you’re feeling indulgent.

Did you make this recipe?

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Irish Ramen was fantastic. Irish beef stew is one of my favorite dishes, and being able to combine it with ramen is a home run. Ramen noodles are delicious in almost anything, and I'm always looking for new ways to fuse flavors from different countries.

The Guinness adds a rich depth to the broth. Feel free to throw in some shiitake mushrooms, scallions, or any other classic ramen toppings.

Crack open a few Guinness and enjoy this Irish–Japanese fusion!

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