Loading...Ingredients
Scale
- 1 pound of sliced Kobe beef
- 4 cups of beef broth
- 2 tablespoons of soy sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of black pepper
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 2 packs of ramen noodles
- 2 boiled eggs, halved
- 2 sheets of torn nori seaweed
- 1 stalk of thinly sliced green onions
- 1/2 cup of sliced shiitake mushrooms
- 2 tablespoons of vegetable oil
Instructions
- Heat the oil in a large pot over medium-high heat. Add the Kobe beef. Cook until it browns on both sides. Once done, remove the steak from the pot and set it aside on a cutting board.
- Add the garlic, ginger, and shiitake mushrooms to the same pot. Sauté them for two to three minutes until they become fragrant and tender.
- Add soy sauce, sesame oil, and black pepper to the pot. Stir everything together before pouring in the beef broth. Bring this mixture to a boil.
- Once boiling, reduce the heat to a simmer. Let it cook for ten to fifteen minutes until all flavors have blended.
- While your broth simmers, cook your ramen noodles according to package instructions. Then, divide the cooked noodles into four serving bowls.
- Cut the steak into thin slices and lay it on the noodles.
- Use a ladle to pour the broth over the steak and noodles.
- Garnish with boiled eggs, nori, and green onions.
- Serve while hot, and enjoy your homemade beef ramen!