Beef Miso Ramen

Rich, savory beef miso ramen featuring tender slices of marinated beef atop a complex broth that balances earthy miso paste with aromatic garlic, ginger, and umami-rich ingredients. The soup is loaded with chewy ramen noodles and topped with a perfect soft-boiled egg, crisp bean sprouts, sweet corn kernels, and vibrant green scallions. Each spoonful delivers layers of flavor—from the deeply savory broth to the melt-in-your-mouth beef—while classic toppings add delightful textural contrast. A comforting bowl that brings together traditional Japanese techniques with the hearty satisfaction of beef, creating restaurant-quality ramen you can enjoy at home.

Ingredients

• 1 (8 ounce) beef sirloin steak
• ½ cup gluten-free soy sauce (tamari)
• 1 teaspoon coconut oil
• 4 cups beef broth
• 2 teaspoons miso paste
• 1 teaspoon minced garlic
• 1 teaspoon sesame oil
• 2 (3 ounce) packages ramen noodles
• salt and ground black pepper to taste

Instructions

1. Combine steak and soy sauce in a plastic container with a lid. For best flavor results, marinate in the refrigerator for 2 hours.
2. Remove steak from the marinade and shake off excess. Discard the remaining marinade.
3. Heat coconut oil in a skillet over medium-high heat. Add steak and cook until firm and reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Remove from skillet and allow to rest for 10 minutes.
4. While the steak is resting, combine broth, miso paste, garlic, and sesame oil in a saucepan over medium heat; bring to a boil. Once broth is at a slow boil, add ramen noodles. Cook until noodles are soft, about 3 minutes. Season with salt and pepper.
5. Transfer broth and noodles to 2 bowls. Slice steak and place on top.

Recipes by The Salty Cooker

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