Beef Ramen Soup (Print Version)
# Ingredients:
→ Beef & Marinade
01 -
7 oz chilled sirloin steak
02 -
2 tbsp mirin
03 -
2 tbsp soy sauce
04 -
Half a tablespoon of chili oil or Doubanjiang (your choice, optional)
05 -
1 tsp sugar
→ Broth Base
06 -
2 scallions (the white parts), grated
07 -
1 tbsp tahini
08 -
2.5 cups of beef broth
09 -
2 cloves of garlic, grated
10 -
2 tsp of grated ginger
11 -
2 tbsp of neutral oil
12 -
1 tbsp sesame oil
13 -
2 tbsp of miso paste
→ Toppings
14 -
3 cups of spinach
15 -
A couple of portions of ramen noodles
16 -
Some toasted sesame seeds for garnish
17 -
1 cup of mushrooms
18 -
A few green scallion slices for topping
19 -
2 soft-boiled eggs (if you want to include them)
# Instructions:
01 -
Cut the sirloin into thin slices while it's cold, then mix it up with the marinade ingredients. Keep it in the fridge for at least 30 minutes or even overnight.
02 -
Fry up the mushrooms till they’re brown and fragrant, then put them to the side. Cook the spinach just enough to wilt it, and set it aside too. Finally, sauté the marinated beef until it gets a nice brown sear.
03 -
Start by frying your grated garlic, ginger, and white scallions. Then, mix in the miso paste and seasonings. Pour in the beef broth, letting it simmer gently for about 10 minutes.
04 -
Prepare the ramen by following the package instructions, but stop cooking a little early so the noodles stay firm.
05 -
Put the noodles in serving bowls, pour the hot broth over them, and layer on the beef, spinach, mushrooms, eggs, green scallions, and sesame seeds.
# Notes:
01 -
For clean slicing, cut the beef while it’s cold.
02 -
Feel free to make it as spicy (or mild) as you want.
03 -
Serve as soon as it’s ready!