Ingredients:

  • 1 tbsp vegetable oil (15 ml)
  • 1 pound ground beef (450 g)
  • 2 cloves garlic, minced (6 g)
  • 1 inch ginger, peeled and minced (2.5cm, approximately 6g)
  • 4 cups beef broth (950 ml) (low sodium recommended)
  • 2 tbsp soy sauce (30 ml) (low sodium recommended)
  • 1 tbsp mirin (15 ml)
  • 1 tsp sesame oil (5 ml)
  • 1/2 tsp ground white pepper (2 ml)
  • 2 packages ramen noodles (approximately 85 g each), without the seasoning packet
  • 2 green onions, thinly sliced, for garnish
  • 1/2 cup cooked corn kernels (80g)
  • 2 soft-boiled eggs, halved, for serving (optional)
  • Sriracha or chili garlic sauce, for serving (optional)
  • Sesame seeds, for serving (optional)

Instructions:

  1. Heat the vegetable oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  2. Add the minced garlic and ginger to the pot and cook for about 30 seconds, until fragrant.
  3. Pour in the beef broth, soy sauce, mirin, sesame oil, and white pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
  4. Add the ramen noodles to the broth and cook according to package directions, usually about 2-3 minutes, or until tender. Stir to prevent sticking.
  5. Divide the ramen and broth between two bowls. Top with sliced green onions, corn, soft-boiled egg (if using), a drizzle of sriracha (if using), and a sprinkle of sesame seeds. Serve immediately.