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Steak ramen

This steak ramen recipe is full of flavour and bound to impress. The addition of miso helps to give the broth a deep umami flavour and the succulent steak pairs perfectly with the gooey egg. This recipe is a favourite at the Academy and the team love cooking it for lunch! For some more umami flavours, why not book on our Taste of East Asia cooking class?

Print recipe

Serves 2

Gluten-free

Dairy-free

Ingredients

For the broth:

5-6cm piece of ginger, sliced
1 shallot, quartered
3 garlic cloves, peeled (whole)
1 carrot, halved and roughly sliced
2 spring onions, sliced
1 tbsp gochujang
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp Kecap Manis (sweet soy sauce)
1 tbsp miso paste
600ml good quality beef stock

For the toppings:

Handful of shiitake mushrooms, sliced
1 pak choi, halved lengthways
2 sirloin steaks
1 tsp soy sauce
1 tsp Kecap Manis
1 egg
200g rice noodles, cooked
1 red chilli, finely sliced
Few sprigs of coriander
1 tsp black sesame seeds
1 tbsp crispy shallots (optional)
1 tsp sesame oil (optional)

Watch Chef Bea make this on Instagram

Cooking instructions

Add all the broth ingredients to a large saucepan over a medium heat and leave to simmer for at least 30 minutes or up to 1 hour, stirring occasionally. The longer it cooks, the deeper the flavour will be.
Place the egg in a small saucepan filled with cold water. Place over a medium heat. As soon as you start to see bubbles and the water starts to boil, set a timer for 6 minutes.
Meanwhile, fry the mushrooms and pak choi halves in a frying pan on a medium heat until golden. Set aside for serving.
Remove the egg and quickly place in a bowl of cold or iced water to stop it cooking. Once cool, carefully crack and peel off the shell.
Heat a frying pan and fry the steaks on a medium high heat for 1-2 minutes each side, remove from the pan and allow to rest for 3 minutes.
If not already cooked, cook the rice noodles according to pack instructions and drain.
To serve, strain the broth to remove the flavourings. Divide the noodles between two bowls then pour over the hot broth. Top with the sliced steaks, half an egg, the pak choi halves and shiitake mushrooms.
Finish with a sprinkle of sliced red chilli, spring onions, crispy shallots and coriander, plus sesame seeds and a drizzle of sesame oil, if you fancy!