Ramen noodle shops are popping up all over the country, but did you know it’s easy to make this Japanese comfort food dish at home? Look for ramen broth in the international food section of your grocery store and spice it up with our ribeye and your favorite stir-ins. We’ve suggested our top picks for additional ingredients, but this is really the ultimate clean-out-your fridge soup – the sky’s the limit with what you can add!
- Serves 2
- Active time: 30 minutes
- Total time: 30 minutes
- 2 large eggs
- 1 MOINK boneless ribeye steak
- Salt and freshly ground pepper
- 1 Tbsp. vegetable oil
- 1 cup sliced shiitake mushrooms
- 4 cups ramen broth
- 2 (90g) bundles ramen noodles (from a 9.5-oz. package)
- 1 cup fresh baby spinach
- Additional toppings: bamboo shoots, canned corn kernels, sliced green onions, and togarashi
- Prepare an ice water bath. Bring a medium pot of water to a boil. Add the eggs and cook for 6 minutes; drain and immediately plunge the eggs in the ice water to stop the cooking. Peel the eggs and cut in half just before serving.
- Sprinkle the steak with salt and pepper. Heat the oil in a medium heavy-bottomed pot over medium-high heat. Add the steak and cook 3 minutes on each side or to desired degree of doneness. Remove the steak to a plate to rest before cutting into thin slices.
- Add the mushrooms to the pot and cook 5 minutes, or until browned and tender. Remove the mushrooms from the pot. Add the broth and bring to a boil. Add the noodles to the broth and cook according to package directions. Add the spinach during the last 1 minute of cooking.
- To serve, divide the noodles and broth to serving bowls. Top with sliced steak, soft-boiled eggs, mushrooms, and whatever additional toppings you prefer. Serve immediately.
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