Spicy Beef Ramen Noodle Soup

Ingredients

• 7 oz sirloin steak (chilled (Note 1))
• 2 tbsp soy sauce ((Note 2))
• 2 tbsp mirin ((Note 3))
• 1 tsp sugar
• 1/2 tbsp Doubanjiang or chilli oil (optional)
• 2 tbsp neutral oil ((Note 4))
• 2 portions ramen noodles ((Note 5))
• 2 cloves garlic (finely grated)
• 2 scallions/spring onions (white parts only) (finely grated)
• 2 tsp ginger (finely grated)
• 2 tbsp miso paste ((Note 6))
• 1 tbsp tahini
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1/2 tbsp Doubanjiang or chilli oil (optional) ((Note 7))
• 1 tsp sugar ((Note 8))
• 2.5 cups beef stock ((Note 9))
• 3 cups spinach ((Note 10))
• 1 cup mushrooms
• scallions/spring onions (green parts only) (thinly sliced)
• 2 soft-boiled ramen eggs (optional) ((Note 11))
• toasted sesame seeds

Instructions

1. 1

   --- Beef Marinade ---

2. 2

   Remove any fat from the steak with scissors or a sharp knife and slice horizontally into 0.5 cm / ¼ inch strips. (Note 12)

3. 3

   In a bowl, combine the marinade ingredients (soy sauce, mirin, sugar, and optional Doubanjiang or chilli oil) and stir until the sugar has dissolved.

4. 4

   Add the steak pieces to the marinade, cover and refrigerate for at least 30 minutes. (ideally overnight)

5. 5

   --- Cook the mushrooms and steak ---

6. 6

   Place a pan on a medium to high heat and add half of the neutral oil. Add the mushrooms once the oil is hot and fry for a few minutes until they begin to brown and set aside.

7. 7

   Add the spinach to the pan, cook for a couple of minutes until wilted, and set aside.

8. 8

   Add the steak strips and fry for a few minutes until brown and set aside.

9. 9

   --- Make the ramen broth ---

10. 10

    Place a Dutch oven or large pan on a medium heat and add the remaining oil.

11. 11

    Add the minced ginger, garlic and scallions/spring onion and fry for a minute or two until fragrant.

12. 12

    Add the miso paste, tahini, sesame oil, soy sauce, chilli oil and sugar and stir until incorporated.

13. 13

    Pour on the beef stock and allow to simmer for 10 minutes.

14. 14

    Meanwhile, cook the ramen noodles according to packet instructions (plan to have them done for when the ramen is ready to be assembled). Drain them while they are still slightly underdone. They will cook a little more when you add them to the broth.

15. 15

    --- Assemble ---

16. 16

    Add a portion of cooked ramen noodles to each bowl and pour on the hot broth.

17. 17

    Top each bowl with the cooked beef, spinach, mushrooms, soft boiled eggs and sliced scallions/spring onions. Serve immediately.