Beef Bone Broth Ramen with Ribeye and Mushrooms

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Deeply satisfying and quick to prepare, beef ramen tops our list of favorite things. Simply sear steak and mushrooms in sesame oil, add remaining ingredients, and serve over ramen noodles for a nourishing and delicious meal. Our recipe can easily be varied to suit your mood: add tofu, use your favorite broth or noodles, add hot sauce, or try other vegetables, as desired.

Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 15 min


3 T sesame oil
salt and pepper
1 lb beef ribeye
4 oz shiitake mushrooms, sliced
8 oz mixed Japanese mushrooms (such as brown or white beech, maitake, enoki, etc.), broken into small clusters
2 baby bok choy, quartered lengthwise
1 T garlic, minced
1 T ginger, minced
1/4 c mirin rice wine
1 T rice wine vinegar
2 T tamari
1 T oyster sauce
4 star anise
1, 16.2 oz carton beef bone broth (such as Kettle & Fire)
1 qt ramen broth (such as Imagine Organic)
1/4 c white miso paste

1, 9.75 oz pkg dry ramen noodles, boiled al dente, warm
4 eggs, soft-boiled
daikon radish, sliced thinly
red or green chili, sliced (as desired)
gomasio (seaweed and sesame shake)


In large soup pot, warm sesame oil over medium-high heat. Salt and pepper steak generously, and sear in hot sesame oil on both sides, 3 min per side for rare. Remove steak and set aside until ready to slice and serve. Add mushrooms, bok choy, garlic and ginger to hot oil and cook quickly, gently stirring approx. 1 min. Add mirin, vinegar, tamari and oyster sauce, reducing by half. Add star anise and broths and bring to a boil. Remove from heat and stir in miso. Among 4 bowls, divide cooked ramen noodles, broth and vegetables. Slice steak thinly and serve over ramen, garnishing with soft-boiled egg, radish, chili and gomasio, as desired.