Ingredients:

  • 1 lb Ground Beef (20% Fat recommended)
  • 2 Tbsp Neutral Oil (Rapeseed/Canola)
  • 1 Tbsp Fresh Ginger, finely grated
  • 3 cloves Garlic, minced
  • 1 medium Carrot, julienned
  • 1 medium Red Bell Pepper, thinly sliced
  • 6 cups Low-Sodium Chicken or Beef Stock
  • 1/4 cup Soy Sauce (Tamari for GF)
  • 3 Tbsp Dark Miso Paste (Red or Awase)
  • 2 Tbsp Mirin (Sweet Rice Wine)
  • 1 Tbsp Rice Vinegar (unseasoned)
  • 1 tsp Toasted Sesame Oil
  • 1/4 cup Water (for thinning miso)
  • 14 oz Dried Ramen Noodles (or Udon/Soba)
  • 4 Large Eggs
  • 4 Spring Onion (Scallions), sliced thin
  • Chili Oil, to taste
  • Toasted Sesame Seeds, for garnish

Instructions:

  1. Cook the Eggs: Soft-boil the 4 eggs (6.5 minutes for a jammy yolk). Immediately plunge them into an ice bath, peel when cooled, and set aside. Prepare Miso: In a small bowl, combine the Miso Paste and 1/4 cup of water. Whisk until smooth to prevent clumps in the broth. Prepare remaining vegetables and aromatics (julienne carrot, slice pepper, grate ginger, mince garlic).
  2. Sear the Beef: Heat 2 Tbsp neutral oil in a wok or deep pan over high heat until shimmering. Add the ground beef. Do not stir for 2–3 minutes until a dark crust forms. Break up the beef and continue cooking until fully browned and caramelized (about 6–8 minutes total). Drain off 80% of any excessive rendered fat.
  3. Sauté Aromatics & Vegetables: Reduce heat to medium. Push the beef to the side. Add the grated ginger and minced garlic to the cleared space and cook for 1 minute until fragrant. Stir in the julienned carrot and sliced red pepper. Sauté for 2–3 minutes until slightly softened but still crunchy. Stir the beef, aromatics, and vegetables together.
  4. Build the Broth: Pour the 6 cups of stock into the pot and bring to a low simmer. Add the soy sauce, mirin, and rice vinegar. Reduce the heat to low. Stir in the diluted miso paste until fully dissolved. Taste the broth and adjust seasoning. Keep the broth warm but do not boil rapidly after adding miso.
  5. Cook and Serve: Cook the ramen noodles in a separate pot of boiling water according to package directions (usually 3–4 minutes). Drain the noodles thoroughly and toss with the 1 tsp of toasted sesame oil to prevent sticking. Divide the noodles among four deep bowls. Ladle the hot broth, beef, and vegetable mixture over the noodles. Halve the soft-boiled eggs and place one on top of each bowl. Garnish generously with sliced spring onion, sesame seeds, and a drizzle of chili oil. Serve immediately.