Steak and Mushroom Ramen with Hoisin Miso Broth

This ramen bowl is pure comfort in a bowl, ready in just 20 minutes. Silky noodles swim in a rich hoisin miso broth, topped with juicy seared steak, earthy mushrooms and wilted spinach. A drizzle of chili crisp and a handful of crispy fried onions add heat and crunch, making every slurp irresistible.

Perfect for busy weeknights, this recipe comes together quickly without sacrificing flavor. The broth is deeply savory with a hint of sweetness from hoisin, while the steak adds a hearty protein boost. Customize the spice level with as much chili crisp as you like!

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit Chili CrispView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and quarter mushrooms (skip if pre-sliced).
2. Add ramen noodles to boiling water and cook until just tender, 1-2 minutes. Drain and rinse under cold water for 30 seconds, then toss with a drizzle of oil to prevent sticking. Set aside.
3. In the same pot, combine hoisin sauce, miso sauce concentrate, pho stock concentrate and 3 cups water. Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve. Taste and add salt if needed.
4. While broth simmers, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and softened, 6-8 minutes.
5. Stir in spinach and cook until wilted, 30-60 seconds. Add half the soy sauce (use all for 4 servings) and stir to coat.
6. Divide noodles between bowls. Pour broth over noodles. Top with mushroom-spinach mixture and any pan juices. Drizzle with chili crisp to taste and garnish with crispy fried onions. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, any tender steak like ribeye or strip steak works well. Adjust cooking time based on thickness.

Can I make this vegetarian?

Absolutely! Omit the steak and use vegetable broth instead of water for the base. Add extra mushrooms or tofu for protein.

How do I store leftovers?

Store noodles, broth and toppings separately in airtight containers in the fridge for up to 2 days. Reheat broth and noodles, then add fresh toppings.