Rich Spicy Beef Ramen (Print Version)
Bold and savory soup with mushrooms, spiced beef, and jammy eggs in a miso-filled broth.
# Ingredients:
→ Marinated Beef
01 -
1 tsp sugar
02 -
2 tbsp soy sauce
03 -
2 tbsp mirin
04 -
7 oz chilled sirloin steak, thinly sliced
05 -
½ tbsp Doubanjiang or chili oil (optional)
→ Soup Essentials
06 -
2 tbsp neutral cooking oil
07 -
2 tsp grated ginger
08 -
1 tbsp tahini
09 -
2 scallions (white parts only), grated
10 -
2 cloves garlic, finely grated
11 -
2 tbsp miso paste
12 -
2.5 cups beef broth
13 -
1 tbsp sesame oil
→ Add-Ons
14 -
2 servings ramen noodles
15 -
1 cup mushrooms
16 -
2 soft-boiled eggs (optional)
17 -
3 cups fresh spinach
18 -
Toasted sesame seeds for sprinkling
19 -
Sliced scallion greens
# Steps:
01 -
Mix sliced beef with marinade ingredients and pop it in the fridge for at least 30 minutes or as long as overnight.
02 -
Brown the mushrooms in a pan and put them aside. Wilt the spinach and set aside too. Finally, cook the marinated beef till it's nice and browned.
03 -
Sauté the garlic, ginger, and scallions. Blend in the miso, tahini, and sesame oil. Pour in the beef broth, bring it to a simmer, and let it cook for about 10 minutes.
04 -
Make the noodles based on the package directions, but leave them just a bit firm (undercooked).
05 -
Place cooked noodles in bowls, pour hot broth over them, and top it all off with beef, spinach, mushrooms, eggs, and garnishes.
# Helpful Notes:
01 -
Beef is easier to slice when cold.
02 -
Feel free to tweak how spicy it is.
03 -
Best eaten right after assembling.