Beef Ramen I Steak Ramen Bowl With Hondashi Infused Bone Broth & Shiitake Mushrooms I Gastro Guru

Prepare the broth by heating a pan on medium heat and adding 4 cups of chicken bone broth.

Add 1 tablespoon of chopped ginger and 2 cloves of chopped garlic to the broth.

Add 2.5 tablespoons of hondashi to the broth and stir.

Add 2 cups of sliced shiitake mushrooms to the broth and season with a teaspoon of salt.

Let the broth simmer on low for 8 to 10 minutes.

Heat a hot pan with cooking oil and swirl to coat.

Season the butt steaks with salt and pepper, then sear in the hot pan for 2 minutes on each side until pink in the middle.

Boil water and add 2 bundles of wheat noodles, cooking for 2 to 3 minutes while loosening them up.

Slice the seared steak diagonally against the grain.

Plate the beef ramen by adding noodles to a bowl, pouring in the broth, and adding mushrooms, sliced steak, boiled eggs, and garnishing with scallions and green chilies.

Equipment Needed

Spice Level: