Beef Miso Ramen is a rich and comforting fusion of flavors that perfectly balances the savory depth of miso with the hearty satisfaction of tender beef. The warmth of the broth envelops each slurp of noodles, creating an experience that’s both nourishing and indulgent. The miso adds a subtle umami kick, amplifying the richness of the beef, while the noodles themselves offer a satisfying chew. This dish is an exploration of textures and tastes, where the beef’s savory tenderness complements the smooth, salty depth of the broth, creating a harmony that feels like a warm embrace. Whether enjoyed as a cozy dinner at home or a rejuvenating meal after a long day, Beef Miso Ramen has a way of making each bowl feel like a small indulgence.
Beef Miso Ramen Recipe
Beef Miso Ramen is a flavorful and hearty variation of traditional ramen, featuring a rich miso-based broth paired with tender beef. The dish combines the deep umami of miso with the savory, melt-in-your-mouth quality of the beef, creating a satisfying and warming bowl.
Ingredients
- 1 (8 ounce) beef sirloin steak
- ½ cup gluten-free soy sauce (tamari)
- 1 teaspoon coconut oil
- 4 cups beef broth
- 2 teaspoons miso paste
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 2 (3 ounce) packages ramen noodles
- salt and ground black pepper to taste
Instructions
- Place the steak and soy sauce in a plastic container with a lid, ensuring the steak is fully coated. Cover and refrigerate for 2 hours to allow the flavors to meld and the meat to tenderize. This marinating step enhances the steak’s flavor, infusing it with a savory depth from the soy sauce.
- Take the steak out of the marinade and gently shake off any excess liquid. Discard the leftover marinade, as it has already served its purpose in flavoring the meat. This step ensures the steak isn't overly saturated before cooking, allowing for a more even sear.
- Heat coconut oil in a skillet over medium-high heat. Add the steak and cook for 3 to 4 minutes on each side, until the outside is browned and the center is firm, reddish-pink, and juicy. For medium-rare, the internal temperature should reach 130°F (54°C) when checked with an instant-read thermometer. Once cooked, remove the steak from the skillet and let it rest for 10 minutes to allow the juices to redistribute, ensuring a tender and flavorful result.
- While the steak rests, combine the broth, miso paste, garlic, and sesame oil in a saucepan over medium heat and bring it to a boil. Once the broth reaches a gentle boil, add the ramen noodles and cook for about 3 minutes, or until they are tender. Season with salt and pepper to taste, adjusting the flavor to your preference. This step creates a rich, savory base for the ramen, perfectly complementing the steak.
- Ladle the broth and noodles into two bowls. Slice the rested steak against the grain and arrange the slices on top of the noodles. This step allows the steak to add its rich flavor directly into the bowl, complementing the savory broth and creating a beautifully balanced dish.
