Savory Steak and Mushroom Ramen with Ginger-Soy Broth

There’s something magical about a bowl of ramen that goes beyond instant packets. This version combines a rich miso broth with ginger-soy mushrooms, chewy noodles and perfectly cooked steak. It’s a hearty, veggie-centric meal that doesn’t skimp on flavor.

Each bowl is finished with crispy fried onions, fresh scallion greens and a drizzle of Sriracha for heat. The best part? You can control the spice level and keep the onions crunchy by adding them as you eat. This is comfort food at its finest.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView 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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView 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 thinly slice scallions, separating whites from greens. Peel and mince ginger. Peel and mince garlic. Trim and quarter mushrooms (skip if pre-sliced).
2. Once water is boiling, add noodles to pot. Cook, stirring, until just softened, 1-2 minutes. Drain and rinse noodles under cold water for at least 30 seconds, then toss with a drizzle of oil to prevent sticking.
3. Heat a drizzle of oil in the same pot over medium-high heat. Add scallion whites, ginger and half the garlic. Cook, stirring, until fragrant, about 30 seconds. Season with salt and pepper.
4. Stir in 3 cups water (6 cups for 4 servings), hoisin, miso sauce concentrates and pho stock concentrates. Bring to a boil, then cover and reduce heat to low. Let simmer, covered, until ready to serve. Taste and adjust salt if desired.
5. While broth simmers, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms, remaining garlic and a pinch of salt. Cook, stirring occasionally, until browned and softened, 6-8 minutes. Add soy sauce and stir to coat.
6. Divide noodles between large soup bowls. Pour broth over noodles. Top each bowl with mushroom mixture and any remaining sauce from the pan. Sprinkle with scallion greens and drizzle with Sriracha to taste. Garnish with a few crispy onions and serve. Tip: Add more crispy onions as you eat to keep them crunchy.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye or flank steak. Adjust cooking time based on thickness and desired doneness.

What if I don't have pho stock concentrate?

You can replace it with beef broth or a combination of beef bouillon and water. Adjust seasoning to taste.

How can I make this vegetarian?

Omit the steak and use vegetable stock concentrate instead of pho. Add extra mushrooms or tofu for protein.