Classic Beef and Vegetable Ramen

Ingredients

• 1 lbbeef sirloin or ribeye, thinly sliced
• 8 cupsbeef broth (or, for the authentic long-simmered version, beef bones simmered 6-8 hours with charred onion and ginger)
• 1/4 cupsoy sauce
• 2 Tbspmirin
• 1 Tbspmiso paste
• 1 Tbspfresh ginger, sliced
• 3 clovesgarlic, smashed
• 2scallions, whites smashed, greens sliced for garnish
• 1 Tbspsesame oil
• 4packages fresh or dried ramen noodles
• 4soft-boiled eggs, halved
• 1 cupbaby bok choy or spinach
• 1 cupshiitake mushrooms, sliced
• 1sheet nori, cut into strips
• Chili oil, for serving (optional)

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Combine beef broth, soy sauce, mirin, miso, ginger, garlic, and smashed scallion whites in a pot and simmer 20-30 minutes to infuse the aromatics, then strain.

   ⏱Start 20:00
2. 2

   Heat sesame oil in a skillet over high heat and sear the sliced beef in batches, 1-2 minutes, until browned but still tender; season lightly and set aside.

   ⏱Start 1:00
3. 3

   In the same skillet, sauté the shiitake mushrooms and bok choy until just tender, 3-4 minutes.

   ⏱Start 3:00
4. 4

   Cook the ramen noodles in boiling water according to package directions, then drain and divide among bowls.

5. 5

   Ladle the hot broth over the noodles.

6. 6

   Top each bowl with seared beef, sautéed mushrooms and bok choy, a soft-boiled egg half, nori strips, and sliced scallion greens.

7. 7

   Serve immediately with chili oil on the side if desired.