Ingredients:

  • 4 cups beef broth
  • 2 tablespoons soy sauce
  • 1 tablespoon miso paste
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 2 cloves garlic, minced
  • 8 ounces fresh ramen noodles
  • 8 ounces flank steak or sirloin, thinly sliced against the grain
  • 1 cup sliced shiitake mushrooms
  • 1 cup baby spinach
  • 2 green onions, chopped
  • 2 soft-boiled eggs (optional)

Instructions:

  1. In a large pot, combine beef broth, soy sauce, miso paste, sesame oil, ginger, and garlic. Bring to a simmer over medium heat, whisking until miso is dissolved.
  2. While the broth is simmering, cook the ramen noodles according to package instructions; drain and set aside.
  3. In a skillet or wok, heat a splash of oil over high heat. Add the sliced beef in a single layer, cooking until browned (about 2-3 minutes). Remove beef from pan and set aside.
  4. In the same pan, add shiitake mushrooms and cook until softened (about 3-5 minutes). Stir in the baby spinach until wilted.
  5. Add the cooked noodles and beef back into the pot with the broth. Ladle the soup into bowls, garnishing with chopped green onions and soft-boiled eggs if desired.