Beef Ramen Noodle Soup

Beef Ramen Noodle Soup

from tablefortwoblog.com
25 min
4 servings

Restaurant-worthy beef ramen that's as satisfying to eat as it is to make!

Ingredients

  • 1 tablespoon olive oil (divided)
  • 1 pound boneless sirloin steak (cut into ¼-inch thick slices)
  • 2 garlic cloves (minced)
  • 1 tablespoon minced fresh ginger
  • 5 ounces thinly sliced shiitake mushrooms
  • 4 tablespoons coconut aminos or low-sodium soy sauce
  • 1 tablespoon fish sauce
  • 4 cups beef broth
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 pound dried ramen noodles
  • 4 soft boiled eggs (halved)
  • ¼ cup sliced green onions
  • 1 lime (cut in wedges)

Directions

  1. 1

    Season the steak generously with salt and pepper. Set aside.

  2. 2

    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.

  3. 3

    In that same pot, add the rest of the olive oil and saute and garlic and ginger for 3 minutes, until fragrant.

  4. 4

    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. 5

    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.

  6. 6

    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!