Beef Ramen

Prep Time 15

Cook Time 30

Servings

Calories 858kcal

Prep the ingredients per the instructions above.
Season the steak well with salt and pepper. Then set aside.
Heat half of the oil in a pot over medium heat. Saute the garlic and ginger for 30 seconds until fragrant. Add in the sliced mushrooms and cook for 3-5 minutes or until softened.
Stir in the broth and soy sauce and bring to a simmer. Gently lower the eggs in their shells into the broth using a slotted spoon and let simmer for 6 minutes (for a runny yolk) or 8 minutes (for a hard yolk). Set a timer for the eggs. Once the timer goes off, remove the eggs from the pot with a slotted spoon and place them in a bowl of cold water. While the eggs are cooking, cook the beef.
Set a skillet over high heat. Once hot, add the remaining oil and saute the beef until nicely browned and somewhat crispy. Then set aside.
To the pot of simmering broth, add the ramen noodles and cook the noodles according to the instructions on the package. Stir in the nori. Season with salt and pepper to taste. Add more broth if needed to your liking.
Gently crack the egg shells, then carefully peel the shells from the eggs.
Serve: Portion the soup into bowls. Top with beef and eggs (sliced in half lengthwise). Enjoy with the kombucha.