1. Start by heating the vegetable oil in a large pot over medium-high heat. Add the sliced beef and cook until browned, about 2-3 minutes per side. Remove the beef and set it aside.
2. In the same pot, add minced garlic and ginger. Sauté for about 1 minute until they are fragrant.
3. Add the miso paste, soy sauce, mirin, and beef broth to the pot. Stir well to combine and bring to a gentle boil.
4. Lower the heat and let the broth simmer for about 10 minutes. Taste and season with salt and pepper as needed.
5. While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set them aside.
6. Add the mushrooms to the broth and simmer for another 5 minutes, until they are tender.
7. Return the beef to the pot, along with the baby spinach. Cook for an additional 2 minutes until the spinach has wilted.
8. To serve, divide the cooked ramen noodles into four bowls. Ladle the miso broth and beef mixture over the noodles.
9. Top each bowl with a halved soft-boiled egg and garnish with sliced green onions.
Variations & Tips
Feel free to mix things up based on what you have on hand! You can substitute the beef with chicken or pork if you prefer. For a vegetarian version, simply omit the meat and use vegetable broth instead of beef broth. Toss in some extra tofu or more veggies like bok choy or bean sprouts to make it even more wholesome.
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