About the Recipe
This ribeye and mushroom ramen is my go-to when I want something cozy but a little elevated. Thinly sliced ribeye cooks right in the hot broth, while shiitake, oyster, and enoki mushrooms add real depth and flavor. It feels like a restaurant bowl, but it’s simple enough for a weeknight.
Ingredients
Broth
4 cups good chicken broth
1 cup water
1 tbsp soy sauce
1 tsp white miso
½ tsp grated fresh ginger
1 small garlic clove, grated
½ tsp rice vinegar
1 tsp sesame oil
Optional: small pinch chili flakes
Noodles
1 pack Hakubaku Organic Ramen Noodles
Protein
½–¾ lb H Mart Beef Thin Roll Ribeye(keep cold until serving)
Mushrooms
1 cup shiitake, sliced (stems removed)
1 cup oyster mushrooms, torn
1 small bundle enoki, trimmed
Toppings
2 soft-boiled eggs (6½ minutes)
Green onions
Sesame seeds
Chili oil (optional)
Preparation
Step 1: Sauté the Mushrooms (Don’t Skip This)
Heat a pan over medium-high.
Add oil.
Add shiitake first. Let them brown deeply. Don’t stir constantly.
Add oyster mushrooms. Let them caramelize.
Splash a little soy at the end.
Remove from pan.
This step builds real flavor. Boiling them would waste them.
Step 2: Build the Broth
In the same pot (don’t wash it):
Add broth + water. Bring to a gentle simmer.
Stir in:
Soy
Miso
Ginger
Garlic
Rice vinegar
Sesame oil
Taste it.
It should taste slightly stronger than you want — noodles will dilute it.
Keep hot but not aggressively boiling.
Step 3: Cook the Noodles
Boil noodles in salted water.
Cook 1 minute less than package says.
Drain. Toss with a tiny drop of sesame oil so they don’t stick.
Do NOT let them sit in broth cooking longer.
Step 4: Assembly (This Order Matters)
In each bowl:
Add noodles.
Add sautéed shiitake + oyster.
Add raw ribeye slices on top.
Add enoki.
Pour very hot broth over everything.
The ribeye will cook in about 15–20 seconds.Silky. Not gray. Not overcooked.
Step 5: Finish
Top with:
Soft egg
Green onion
Sesame seeds
Chili oil if you like heat
Tips
• Don’t boil the ribeye in the pot. It turns gray and tough.
• Don’t let noodles sit in broth. They over-soften fast.
• Brown your mushrooms properly. That’s your umami layer.
• Taste your broth before assembling. Always adjust salt then.
