Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound ground beef (450g), preferably 80/20 blend
  • 1 medium yellow onion (150g), finely chopped
  • 2 cloves garlic, minced (approx. 6g)
  • 1 inch ginger, grated (approx. 10g)
  • 4 cups beef broth (950 ml), low sodium
  • 2 tablespoons soy sauce (30 ml), low sodium
  • 1 tablespoon mirin (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • ½ teaspoon ground ginger (approx. 1g)
  • ¼ teaspoon white pepper (approx. 0.5g)
  • 12 ounces fresh or dried ramen noodles (340g)
  • 4 large eggs
  • 2 green onions, thinly sliced
  • 1 sheet nori seaweed, cut into thin strips (optional)
  • Sriracha or chili garlic sauce (optional)
  • Sesame seeds (optional)
  • Bamboo shoots (optional)
  • Spinach Leaves (optional)

Instructions:

  1. Heat vegetable oil in a large pot. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  2. Add chopped onion, minced garlic, and grated ginger to the pot with the beef. Sauté until the onion is translucent and fragrant, about 3 minutes.
  3. Pour in beef broth, soy sauce, mirin, sesame oil, ground ginger and white pepper. Bring to a simmer.
  4. While the broth simmers, bring a medium saucepan of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for soft-boiled eggs (adjust cooking time to your desired doneness). Immediately transfer the eggs to an ice bath to stop cooking. Peel carefully and halve lengthwise just before serving.
  5. Cook ramen noodles according to package directions. Drain.
  6. Divide the cooked noodles into bowls. Ladle the beefy broth over the noodles.
  7. Top each bowl with a halved soft-boiled egg, sliced green onions, nori strips (if using), a drizzle of sriracha or chili garlic sauce (if desired), and sesame seeds (if desired). Add Bamboo shoots and spinach leaves. Serve immediately.