How To Make Japanese Beef Ramen Recipe
A hearty and savory soup filled with tender beef and fresh vegetables, topped with a soft-boiled egg.
Serves:
Ingredients
- 1 lb beef chuck roast
- 4 cups beef broth
- 4 cloves garlic, minced
- 1 onion, diced
- 2 tbsp soy sauce
- 2 tbsp miso paste
- 1 tbsp vegetable oil
- 4 packs of ramen noodles
- 4 large soft-boiled eggs
- 1 cup sliced shiitake mushrooms
- 2 cups baby spinach leaves
- 1 cup sliced green onions
- 1/2 cup sliced bamboo shoots
Instructions
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Preheat oven to 325°F.
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In a large pot, heat vegetable oil. Brown beef on all sides and remove from pot.
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Add garlic and onion to the pot and sauté until onions are translucent.
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Return beef to the pot and add beef broth, soy sauce, and miso paste. Bring to a boil, then reduce heat to low and simmer for 3 hours.
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Remove beef from the pot and shred with a fork. Return beef to the pot and keep warm.
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Cook ramen noodles according to package instructions.
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Divide noodles evenly between 4 bowls. Ladle beef broth over noodles.
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Top with shredded beef, mushrooms, spinach, green onions, and bamboo shoots.
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Place soft-boiled egg on top of each bowl.
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Serve hot.
Nutrition
- Calories : 587kcal
- Total Fat : 26g
- Saturated Fat : 9g
- Cholesterol : 266mg
- Sodium : 1849mg
- Total Carbohydrates : 43g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 44g
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