Beef Ramen Noodle Soup
Restaurant-worthy beef ramen that's as satisfying to eat as it is to make!
Servings: 4
Ingredients
- 1 pound (454 g) boneless sirloin steak cut into ¼-inch thick slices
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil divided
- 2 garlic cloves minced
- 1 tablespoon minced fresh ginger
- 5 ounces (142 g) thinly sliced shiitake mushrooms
- 4 tablespoons coconut aminos or low-sodium soy sauce
- 1 tablespoon fish sauce
- 4 cups (946 ml) beef broth
- Dried or fresh ramen noodles see notes below
Toppings (optional):
- 4 soft boiled eggs halved
- ¼ cup (25 g) sliced green onions
- 1 lime cut in wedges
Instructions
- Season the steak generously with salt and pepper. Set aside.1 pound boneless sirloin steak, ½ teaspoon kosher salt, ½ teaspoon black pepper
- In a large pot over medium heat, heat 1 tablespoon of olive and sear the sirloin steak, for 1-2 minutes on each side. Remove from the pot and set aside.1 tablespoons Olive oil
- In that same pot, add the rest of the olive oil and saute and garlic and ginger for 3 minutes, until fragrant.2 garlic cloves, 1 tablespoon minced fresh ginger, 1 tablespoons Olive oil
- Add the sliced mushrooms, coconut aminos or soy sauce, fish sauce, and broth, and let the broth simmer for 10 minutes over medium-low heat.5 ounces thinly sliced shiitake mushrooms, 4 tablespoons coconut aminos or low-sodium soy sauce, 1 tablespoon fish sauce, 4 cups beef broth
- Meanwhile, in a large pot add the eggs and cover them with water. Bring to a boil and let them boil for 4-5 minutes for soft boiled eggs or 10 minutes for hard-boiled. Once the time is up add them to a bowl of ice-cold water. This stops the eggs from cooking further and makes the peel come off easier.4 soft boiled eggs
- When the broth is ready you can assemble the ramen. In 4 bowls divide equally the noodles. Add 1 cup of broth and top with 4 ounces of the cooked steak. Peel and halve your soft-boiled eggs and add one egg to each ramen bowl. Sprinkle with 1 tablespoon chopped green onions and 1 lime wedge. enjoy!Dried or fresh ramen noodles, ¼ cup sliced green onions, 1 lime
Notes
The idea is the hot broth will cook the raw ramen noodles when you pour the broth into the bowl with the ramen noodles.
At the Asian grocery store, I bought 1 pound of fresh ramen noodles, divided evenly amongst 4 bowls, poured hot liquid on top.
Alternatively, you can use dried ramen noodles and do the same thing. It'll be like cooking 'cup of noodles' where you pour hot liquid on top of dried ramen noodles and let the hot liquid 'cook' the noodles.
Keep in mind, thickness of ramen noodles will determine how much liquid you need. If you use the standard ramen noodles (like the thin squiggly kind), 5 cups of liquid should be more than enough.
Nutrition
Serving: 1 serving | Calories: 798 kcal | Carbohydrates: 81 g | Protein: 46 g | Fat: 31 g | Saturated Fat: 13 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 233 mg | Sodium: 4317 mg | Potassium: 953 mg | Fiber: 4 g | Sugar: 3 g
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