Savory Beef Ramen with Gooey Cheese
Savory Beef Ramen with Gooey Cheese
Ingredients
For the Beef and Marinade
- 1 pound beef sirloin, thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 2 garlic, cloves, minced
For the Ramen Broth
- 6 cups beef broth
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon white miso paste, (optional, for depth)
- 1/2 teaspoon granulated sugar
For the Ramen Bowl
- 4 ramen noodles, blocks (or 14 ounces fresh)
- 8 ounces cremini mushrooms, sliced
- 4 cups baby spinach
- 4 green onions, thinly sliced
- 4 large eggs, soft-boiled and halved
- 4 American cheese slices, (or 1 cup shredded mozzarella/cheddar)
For Serving (Optional)
- chili oil, as needed
- 1 teaspoon sesame seeds
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 8 min
- 4
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.
⏱️ 7 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 1 min
- 8
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!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Beef Ramen with Gooey Cheese
Ingredients
For the Beef and Marinade
- 1 pound beef sirloin, thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 2 garlic, cloves, minced
For the Ramen Broth
- 6 cups beef broth
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon white miso paste, (optional, for depth)
- 1/2 teaspoon granulated sugar
For the Ramen Bowl
- 4 ramen noodles, blocks (or 14 ounces fresh)
- 8 ounces cremini mushrooms, sliced
- 4 cups baby spinach
- 4 green onions, thinly sliced
- 4 large eggs, soft-boiled and halved
- 4 American cheese slices, (or 1 cup shredded mozzarella/cheddar)
For Serving (Optional)
- chili oil, as needed
- 1 teaspoon sesame seeds
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 8 min - 4
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.
⏱️ 7 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 1 min - 8
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!
⏱️ 3 min