Ingredients

For the Miso-Beef Broth:

  • 1 lb beef bones (marrow or knuckle bones)
  • 1 onion, halved
  • 2-inch piece of ginger, sliced
  • 4 garlic cloves, smashed
  • 8 cups water
  • 2 tbsp white miso paste
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake (optional)
  • 1 tsp sesame oil
  • 1 dried shiitake mushroom (optional, for extra umami)
  • Salt, to taste

For the Soy-Marinated Eggs:

  • 4 large eggs
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 tbsp mirin
  • 1 tsp sugar

For the Strip Steak:

  • 1 lb strip steak (New York strip), about 1-inch thick
  • Salt and black pepper, to taste
  • 1 tbsp vegetable oil

For the Charred Mushrooms:

  • 8 oz shiitake or cremini mushrooms, sliced
  • 1 tbsp vegetable oil
  • 1 tsp soy sauce
  • 1 tsp sesame oil

For the Ramen:

  • 12 oz fresh or dried ramen noodles
  • 2 cups baby spinach or bok choy, roughly chopped
  • 2 green onions, thinly sliced
  • Nori sheets, cut into strips (optional, for garnish)
  • Sesame seeds (optional, for garnish)

Equipment

  • Large pot
  • Medium saucepan
  • Skillet or cast-iron pan
  • Tongs
  • Slotted spoon
  • Fine mesh strainer
  • Small bowl or resealable bag (for eggs)

Instructions

1. Prepare the Soy-Marinated Eggs (Make Ahead):

  1. Bring a medium saucepan of water to a gentle boil. Carefully add eggs and boil for 6 minutes for soft-boiled yolks. Transfer to an ice bath for 5 minutes to cool.
  2. In a small bowl or resealable bag, mix soy sauce, water, mirin, and sugar. Peel the cooled eggs and submerge them in the marinade. Let marinate in the refrigerator for at least 2 hours, or up to 12 hours for deeper flavor.

2. Make the Miso-Beef Broth:

  1. Preheat oven to 400°F (200°C). Place beef bones on a baking sheet and roast for 30 minutes to enhance flavor.
  2. In a large pot, add roasted bones, onion, ginger, garlic, and 8 cups of water. Bring to a boil, then reduce to a simmer. Skim any foam from the surface. Simmer for 3–4 hours, adding water if needed to maintain volume.
  3. Strain the broth through a fine mesh strainer into a clean pot. Discard solids.
  4. Stir in miso paste, soy sauce, mirin, sake (if using), sesame oil, and dried shiitake (if using). Simmer for 10 minutes, stirring to dissolve miso. Taste and adjust with salt. Keep warm.

3. Cook the Strip Steak:

  1. Pat the steak dry and season generously with salt and pepper.
  2. Heat vegetable oil in a skillet or cast-iron pan over high heat until smoking. Sear the steak for 3–4 minutes per side for medium-rare (135°F/57°C internal temperature). Remove and let rest for 5 minutes, then slice thinly against the grain.

4. Char the Mushrooms:

  1. In the same skillet, heat vegetable oil over medium-high heat. Add sliced mushrooms in a single layer and cook undisturbed for 2–3 minutes until charred. Flip and cook for another 2 minutes.
  2. Drizzle with soy sauce and sesame oil, toss to coat, and remove from heat.

5. Cook the Ramen Noodles:

  1. Cook ramen noodles according to package instructions (typically 2–3 minutes for fresh, 4–5 minutes for dried). Drain and rinse briefly under warm water to remove excess starch.

6. Assemble the Ramen Bowls:

  1. Divide cooked noodles among 4 bowls. Pour hot miso-beef broth over the noodles, ensuring each bowl gets about 1.5–2 cups of broth.
  2. Add a handful of baby spinach or bok choy to each bowl (the hot broth will wilt it).
  3. Arrange sliced steak, charred mushrooms, and a halved soy-marinated egg in each bowl.
  4. Garnish with green onions, nori strips, and sesame seeds (if using).

Serving Suggestions

  • Serve immediately with chopsticks and a spoon for slurping.
  • Pair with a side of chili oil or sriracha for a spicy kick.

Tips

  • For a quicker broth, use store-bought beef stock and simmer with miso, soy, and aromatics for 30 minutes.
  • Marinate eggs overnight for maximum flavor.
  • Substitute strip steak with ribeye or sirloin for similar results.

Nutritional Information (Per Serving, Approximate)

  • Calories: 650 kcal
  • Protein: 35g
  • Fat: 25g
  • Carbohydrates: 70g

Enjoy your savory, steakhouse-inspired ramen bowl!