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In a medium bowl, combine the thinly sliced beef with 1/4 cup soy sauce, 2 tablespoons mirin, 1 tablespoon sesame oil, 1 teaspoon grated fresh ginger, and 2 minced garlic cloves. Toss to coat evenly. Let marinate at room temperature for at least 15 minutes while you prepare the other ingredients.

In a large pot or Dutch oven, combine the beef broth, 1/4 cup soy sauce, 2 tablespoons mirin, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, 1 tablespoon white miso paste (if using), and 1/2 teaspoon granulated sugar. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low to keep warm.

Heat a large skillet over medium-high heat. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 1 to 2 minutes per side until browned and cooked through. Remove the cooked beef from the skillet and set aside.

In the same skillet (add a touch more sesame oil if needed), add the sliced cremini mushrooms. Cook, stirring occasionally, until softened and lightly browned, about 3 to 5 minutes. Add the baby spinach and cook until just wilted, about 1 to 2 minutes. Remove from heat.

While the vegetables are cooking, prepare the ramen noodles according to package directions. Typically, this involves boiling them in water for 3 to 5 minutes. Drain the noodles well and divide them evenly among 4 large ramen bowls.

Ladle the hot ramen broth over the noodles in each bowl. Arrange the cooked beef, sautéed mushrooms and spinach, and one soft-boiled egg half in each bowl.

Place one slice of American cheese (or 1/4 cup shredded mozzarella/cheddar) directly on top of the hot noodles and toppings in each bowl. The residual heat from the broth and noodles will melt the cheese, creating a gooey, savory layer.

Garnish each bowl with thinly sliced green onions and a sprinkle of sesame seeds. Drizzle with chili oil if desired for an extra kick. Serve immediately and enjoy the savory, cheesy goodness!


In a medium bowl, combine the thinly sliced beef with 1/4 cup soy sauce, 2 tablespoons mirin, 1 tablespoon sesame oil, 1 teaspoon grated fresh ginger, and 2 minced garlic cloves. Toss to coat evenly. Let marinate at room temperature for at least 15 minutes while you prepare the other ingredients.

In a large pot or Dutch oven, combine the beef broth, 1/4 cup soy sauce, 2 tablespoons mirin, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, 1 tablespoon white miso paste (if using), and 1/2 teaspoon granulated sugar. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low to keep warm.

Heat a large skillet over medium-high heat. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 1 to 2 minutes per side until browned and cooked through. Remove the cooked beef from the skillet and set aside.

In the same skillet (add a touch more sesame oil if needed), add the sliced cremini mushrooms. Cook, stirring occasionally, until softened and lightly browned, about 3 to 5 minutes. Add the baby spinach and cook until just wilted, about 1 to 2 minutes. Remove from heat.

While the vegetables are cooking, prepare the ramen noodles according to package directions. Typically, this involves boiling them in water for 3 to 5 minutes. Drain the noodles well and divide them evenly among 4 large ramen bowls.

Ladle the hot ramen broth over the noodles in each bowl. Arrange the cooked beef, sautéed mushrooms and spinach, and one soft-boiled egg half in each bowl.

Place one slice of American cheese (or 1/4 cup shredded mozzarella/cheddar) directly on top of the hot noodles and toppings in each bowl. The residual heat from the broth and noodles will melt the cheese, creating a gooey, savory layer.

Garnish each bowl with thinly sliced green onions and a sprinkle of sesame seeds. Drizzle with chili oil if desired for an extra kick. Serve immediately and enjoy the savory, cheesy goodness!
