Steak & Mushroom Ramen
What You Need
Ingredients
Preparation
Using ready-made ramen broth as well as fresh udon noodles significantly cuts the preparation time for this hearty, nourishing soup. It’s a whole meal in one bowl and excellent on chilly days.
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Heat vegetable oil in a HexClad 12”/30 cm Hybrid Fry Pan over medium heat. Season steaks with salt and pepper and cook for 2 minutes on each side, until golden or to your liking. Transfer to a work surface and allow to rest for 5 minutes before carving into thin slices.
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Meanwhile, boil the eggs in a HexClad 1 QT/1 L Hybrid Saucepan for 6 minutes for a soft yolk; remove from the heat, cool under cold water and peel.
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Whilst the steak and eggs are cooking, place the broth in a HexClad 3 QT/3 L Hybrid Saucepan with ginger and bring to a simmer. Add the noodles and mushrooms and cook for 3 minutes. Add the bok choy and pepper and simmer for 1 minute.
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Divide soup between serving bowls. Add a few bean sprouts to each bowl and top with sliced steak. Halve the eggs and add one to each bowl. Scatter with cilantro, squeeze over the lime and drizzle with chili oil.
