Ingredients:

  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons (30 ml) mirin
  • 1 tablespoon (15 ml) sake (or dry sherry)
  • 1 tablespoon (15 ml) brown sugar, packed
  • 1 teaspoon (5 ml) grated fresh ginger
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon sesame oil
  • 1 pound (450g) thinly sliced beef (sirloin, ribeye, or flank steak)
  • 8 cups (1.9 liters) beef broth (low sodium)
  • 2 cups (475 ml) water
  • 4 tablespoons (60 ml) soy sauce
  • 2 tablespoons (30 ml) mirin
  • 1 tablespoon (15 ml) fish sauce (optional)
  • 1 (2-inch) piece of ginger, peeled and sliced
  • 2 cloves garlic, smashed
  • 2 scallions, white parts only, roughly chopped
  • 1 sheet (4x4 inches) dried kombu (optional)
  • 1/2 teaspoon white pepper
  • 1 pound (450g) fresh or dried ramen noodles
  • 4 large eggs
  • 2 scallions, green parts only, thinly sliced
  • 1/2 cup (50g) fresh or canned bamboo shoots, thinly sliced
  • 1/2 cup (50g) dried wakame seaweed, rehydrated
  • 1 sheet nori seaweed, cut into strips
  • 1 red chili, thinly sliced (optional)
  • Sesame seeds, for garnish
  • Chili oil or sriracha (optional)

Instructions:

  1. Combine marinade ingredients in a bowl. Add sliced beef, toss to coat, and refrigerate for at least 30 minutes (or up to 2 hours).
  2. In a large pot, combine beef broth, water, soy sauce, mirin, fish sauce (if using), ginger, garlic, scallion whites, kombu (if using), and white pepper. Bring to a simmer, then reduce heat and simmer for at least 30 minutes (or up to an hour). Remove kombu after 20 minutes.
  3. Gently lower eggs into boiling water. Simmer for 6-7 minutes for a soft-boiled egg. Immediately transfer to an ice bath. Peel carefully under cool running water. Halve lengthwise.
  4. Cook ramen noodles according to package directions. Drain well.
  5. Heat a large skillet or wok over high heat. Add marinated beef in a single layer and sear quickly, about 1-2 minutes per side, until browned and cooked through. Work in batches if necessary.
  6. Divide cooked noodles among four bowls. Ladle hot broth over the noodles. Top with seared beef, halved egg, sliced scallions, bamboo shoots, rehydrated wakame, nori strips, and chili (if using). Garnish with sesame seeds.
  7. Serve immediately with chili oil or sriracha on the side, if desired.