Ramen with Steak and Shiitake Mushrooms

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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:

Calories: 406kcal

Author: Genevieve Doll

Ingredients

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

Instructions

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.

Notes

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.

Nutrition