Go Back

Spicy Beef Miso Ramen with Bamboo Shoots

A heartwarming bowl of ramen featuring tender beef, umami-rich miso, and fresh vegetables, quick to prepare and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

Ramen Base Ingredients
  • 200 g ramen noodles Soft and chewy, these noodles are the heart of your dish.
  • 300 g beef sirloin, thinly sliced Tender and flavorful, it adds protein to make the meal hearty.
  • 1 tablespoon vegetable oil To cook the beef and enhance flavor.
Flavoring Ingredients
  • 2 cloves garlic, minced Aromatic and fragrant, elevating the dish.
  • 1 tablespoon ginger, grated Adds warmth and a slight spice.
  • 3 tablespoons miso paste Rich in umami, this is the star of your broth.
  • 1 tablespoon soy sauce For an extra dose of savoriness.
  • 1 teaspoon chili paste Brings the heat and a beautiful color to the broth.
  • 4 cups beef broth The base for a luscious soup full of flavors.
Vegetable Ingredients
  • 1 cup bamboo shoots, sliced Crunchy and slightly sweet, providing texture.
  • 1 cup spinach leaves Vibrant and nutritious.
Toppings
  • 2 pieces boiled eggs, halved A classic ramen topping, adding richness.
  • 1 tablespoon sesame seeds For a nutty finish.

Method
 

Cooking the Noodles
  1. Begin by cooking the ramen noodles according to the package instructions. Once done, drain them and set aside.
Sautéing the Beef
  1. Heat a tablespoon of vegetable oil in a large pot over medium-high heat. Add the thinly sliced beef sirloin and cook until browned. Remove the beef from the pot and set it aside.
Sautéing Aromatics
  1. In the same pot, add minced garlic and grated ginger. Sauté these for about one minute, or until fragrant.
Making the Broth
  1. Add the miso paste, soy sauce, and chili paste to the pot. Pour in the beef broth and stir until the miso paste is fully dissolved. Bring this mixture to a simmer.
Adding Vegetables
  1. Once simmering, add the sliced bamboo shoots and fresh spinach leaves to the pot. Cook for about 3-4 minutes until the spinach is wilted.
Combining
  1. Return the cooked beef to the pot and let it heat through for another 1-2 minutes.
Assembling the Bowl
  1. Divide the cooked ramen noodles among your serving bowls. Ladle the hot soup over the noodles, ensuring they are submerged in the savory broth.
Garnishing
  1. Top each bowl with halved boiled eggs, sliced green onions, and a sprinkle of sesame seeds.

Notes

Store the broth and noodles separately to maintain optimal texture. Consider variations with different vegetables or proteins.