Ingredients:

  • 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp sake or dry sherry
  • 1 tsp ginger, grated
  • 1 clove garlic, minced
  • 1 tbsp vegetable oil
  • 8 cups (1.9 liters) beef broth (low sodium preferred)
  • 4 cups (950 ml) water
  • 2 tbsp soy sauce
  • 1 tbsp mirin (Japanese sweet rice wine)
  • 1 tbsp Worcestershire sauce
  • 1 inch (2.5 cm) piece of ginger, sliced
  • 2 cloves garlic, smashed
  • 2 green onions, white parts only, sliced
  • 1 sheet nori (dried seaweed)
  • 12 oz (340g) fresh or dried ramen noodles
  • 2 green onions, thinly sliced (green parts only)
  • 2 large eggs, soft boiled and halved
  • 4 oz (115g) enoki mushrooms (or shiitake, sliced)
  • 1 cup (225g) bean sprouts
  • Optional: chili oil or sriracha for heat

Instructions:

  1. Marinate the sliced beef with soy sauce, sake (or sherry), ginger, and garlic. Let it sit while you prepare the broth.
  2. In a large pot, combine beef broth, water, soy sauce, mirin, Worcestershire sauce, ginger, garlic, green onion whites, and nori. Bring to a boil, then reduce heat and simmer for at least 20 minutes to allow flavors to meld.
  3. Heat vegetable oil in the large pot or dutch oven. Quickly sauté the marinated beef until cooked through. Don't overcrowd the pan; cook in batches if necessary. Set aside.
  4. While the broth simmers, cook the ramen noodles according to package directions. Drain well.
  5. Strain the broth to remove solids. Divide the cooked noodles among bowls. Ladle hot broth over the noodles. Top with sliced beef, green onions, soft-boiled egg halves, enoki mushrooms, and bean sprouts. Add a drizzle of chili oil, if desired.
  6. Serve Immediately. Get those chopsticks ready and enjoy your slurp-worthy ramen!