• Lydia

Ramen Noodle Soup

Updated: Jul 10, 2018

Super easy ramen noodle soup recipe with roasted ginger, garlic, and perfectly sliced NY strip.

Easy and amazingly delicious. The roasted garlic and roasted ginger adds a subtle flavor that knocks this soup out of the park. It can be made to be as mild or as spicy as you like. If you have kids that eat noodles for breakfast, lunch and dinner, this will add some variety and zest to their life (and yours).

Ingredients for broth:

· 1 small NY strip steak, thinly sliced

· 1 package Japanese Ramen Noodles

· 1 medium ginger root, roasted

· 1 bulb garlic, roasted

· 2 quarts beef stock

· Half a shallot, sliced thinly

· 3-4 thinly sliced slices of jalapeño


· sliced mushrooms

· cilantro

· thai basil

· 2 heads small bok choy

· shallots, thinly sliced

· 4-5 eggs

· sambal oelek or siracha

· radish sprouts (or fresh bean sprouts)

· jalapeño slices


Preheat oven to 350.

Cut ginger root in half lengthwise, place in center of foil. Cut off top of garlic bulb, drizzle with sunflower oil and salt. Wrap up with ginger and place in preheated oven for 20 minutes.

Prep steak by slicing as thinly as possible against the grain. (Putting the steak in freezer for several minutes before slicing will help get perfectly thin slices.) Set aside.

Once ginger and garlic is roasted place in stockpot with beef stock, ½ of shallot, 3-4 slices of jalapeño, salt and pepper. Bring to boil.

Cook ramen noodles in separate pot per package instructions.

While waiting for stock to boil, cut veggies.

Once stock comes to a boil drop the steak into boiling water and let cook for 1-2 minutes. Depending on how thin the steak is, it should cook almost instantaneously.

Fry eggs and assemble bowls with alllll the toppings!

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