Description
Tender slices of sirloin meet earthy mushrooms and fragrant garlic-ginger broth, hugging springy noodles. A gently poached egg swirls its creamy yolk through every sensuous slurp.
Ingredients
- 200 grams ramen noodles
- 250 grams beef sirloin thinly sliced
- 1 liter beef broth
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 stalks green onions sliced
- 100 grams mushrooms sliced
- 1 large egg
Instructions
- Heat sesame oil in a medium pot over medium heat.
- Add garlic and ginger and sauté until fragrant, about 1 minute.
- Add beef slices and cook until browned on all sides.
- Pour in beef broth and soy sauce, then bring to a gentle boil.
- Stir in mushrooms and simmer for 5 minutes.
- Add ramen noodles and cook according to package instructions, about 3 to 4 minutes.
- Crack the egg into the broth and let it poach for 2 minutes, or until desired doneness.
- Stir in green onions, then ladle into bowls and serve hot.
Notes
- Adjust soy sauce and broth seasoning to taste.
- For extra heat, add a dash of chili oil or red pepper flakes.
- Fresh ramen noodles improve texture but dried noodles work fine.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.