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Ramen with Steak and Shiitake Mushrooms

Simmer aromatics such as fresh ginger, garlic and lemongrass in broth to infuse additional layers of flavor.
Course: Dinner
Keyword: ramen, shiitake mushrooms, steak
Servings: 6
Calories: 406kcal
Author: Genevieve Doll


  • 2 tablespoons coconut oil 
  • 3 cups thinly sliced green cabbage
  • 1 medium onion, thinly sliced 
  • 8 ounces shiitake mushrooms, thinly sliced 
  • 1 medium red pepper, thinly sliced 
  • 1 tablespoon ground ginger 
  • 10 cups unsalted vegetable stock
  • 2 blocks ramen rice noodles
  • 8 ounces sirloin steak, very thinly sliced (about ⅛ inch) 
  • 2 medium carrots, shredded 
  • ¼ cup tamari 
  • 3 tablespoons lime juice 
  • 2 teaspoons salt
  • 3 scallions, thinly sliced on the diagonal; for garnish 
  • Red pepper flakes, for garnish


  • Melt coconut oil in a large saucepan over medium heat. Add cabbage, onion, mushrooms, red pepper and a pinch of salt. Sauté about 5 minutes, until vegetables begin to soften. Stir in ginger.
  • Add vegetable stock, cover, and bring to a simmer. Simmer about 10 minutes, until vegetables are tender.
  • Meanwhile, bring a medium pot of water to boil. Add noodles, and cook for 1 minute. When noodles begin to unfold, separate with a fork and reduce heat to a low boil. Simmer 3–4 minutes, until soft. Strain, and rinse with cold water.
  • Add noodles to soup, and stir in steak, carrots, tamari, lime juice and salt. Cook steak about 2 minutes, until no longer pink. Season to taste. Garnish with scallions and red pepper flakes.


How to poach an egg
In a shallow saucepan over medium heat, bring a couple inches of water and 1 teaspoon white vinegar to a simmer. Crack an egg into a small dish. Carefully swirl water to create a vortex, and pour egg into center of pan. Cook undisturbed for 3 minutes. Remove with a slotted spoon, and place in soup.  


Calories: 406kcal | Carbohydrates: 37g | Protein: 23g | Fat: 19g | Sodium: 2131mg | Fiber: 3g | Sugar: 10g