Beef Ramen

Hearty beef dinner.

Why You'll Love This Recipe

• Faster than going to a ramen shop.
• Restaurant-style at home.
• Customizable toppings for everyone.
• Better than instant ramen by miles.
• Cozy on a cold night.

Ingredient Notes

• Miso paste (white or red) is the depth-charge that makes broth taste restaurant-style.
• Fresh ramen noodles (refrigerated section) beat dried, but both work.
• Sirloin or ribeye, sliced thin against the grain, gives the best texture.

Ingredient Substitutions

• Chicken broth + chicken thigh for a chicken ramen.
• Pork tenderloin for a faux chashu.
• Tofu + extra mushrooms for vegetarian (use vegetable broth).

Equipment Needed

• Large pot for broth
• Small pot for eggs
• Skillet for beef
• Tongs
• Slotted spoon
• Sharp knife

Prep Tips

• Start the eggs first — they take the longest with the ice bath.
• Slice beef while it's partially frozen for the thinnest slices.

Instructions

1. 1

   Gather and prep: 1 lb ground beef, 1 ramen noodles, 1 cup beef broth, 1 tbsp soy sauce, 3 cloves garlic, minced, 1 ginger, 1 large egg, 1 green onion. mince the garlic, dice the onion, and grate the ginger before you start cooking.

2. 2

   Simmer broth with soy, garlic, ginger.

3. 3

   Cook noodles separately.

4. 4

   Sear beef slices. Pull beef at 130°F for medium-rare or 140°F for medium; rest 5 minutes, then slice against the grain.

5. 5

   Bowl noodles, broth, beef, soft egg.

Artsi Pro Tips

• 6½-minute eggs are the jammy-yolk sweet spot. Ice bath the moment they're done.
• Don't boil the noodles in the broth if you plan leftovers — they'll bloat and absorb everything. Cook separately.
• Add miso off the boil — it loses depth if it boils.

Common Mistakes

• Overcooking the beef — it should be barely seared. The hot broth finishes it.
• Boiling the miso, which dulls the flavor.
• Cooking noodles in the broth and storing leftovers — they'll soak up everything.

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