Beef Ramen Noodle Soup

Ingredients

• 1 tablespoon olive oil divided
• 1 pound (454 g) boneless sirloin steak cut into ¼-inch thick slices
• 2 garlic cloves minced
• 1 tablespoon (7 g) 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
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 pound (454 g) dried ramen noodles

Toppings (optional):

• 4 soft boiled eggs halved
• ¼ cup (25 g) sliced green onions
• 1 lime cut in wedges

Instructions

1. Season the steak generously with salt and pepper. Set aside.
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. In that same pot, add the rest of the olive oil and saute and garlic and ginger for 3 minutes, until fragrant.
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. 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. 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!

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.

However, if you prefer to cook the ramen noodles in the broth on the stovetop, you may do so as well to get it cooked to your liking.