beef-miso-ramen-marinated-steak

Jump to Recipe Leave A Comment

This Beef Miso Ramen is all about rich, savory broth, tender slices of marinated steak, and a big tangle of springy noodles you can actually slurp. It comes together fast on the stovetop but absolutely tastes like a cozy, stay-in bowl.

Rich miso broth, tender marinated steak, and slurp-worthy noodles, all coming together fast on the stovetop. It tastes like a cozy, stay-in bowl without the long simmer.

Pin This Recipe

The Steak Ramen Bowl I Crave On Busy Nights

This ramen starts with a quick soy-marinated steak that does most of the work for you. It sits while you prep everything else, then hits a hot pan for a good sear and gets sliced thin over the bowl.
The broth is simple but layered: beef or bone broth, miso, garlic, and a drizzle of sesame oil. The noodles cook right in it so they soak up all that savory flavor. Add whatever veggies you love and call it dinner.

Here is how it all comes together:

Marinate your steak in soy sauce in the fridge, then bring it to room temp
Sear the steak in a hot skillet until nicely browned, then let it rest and slice it thin
Simmer broth with miso, garlic, and sesame oil until hot and fragrant
Add ramen noodles and cook just until tender
Ladle the noodles and broth into bowls, top with steak slices, and pile on your favorite veggies and garnishes

You can keep this one simple with just steak and noodles, or pile it high with eggs, greens, and a little chili oil. The broth is clean but still comforting, the miso gives it some body, and the steak makes it feel filling without needing much else.

Beef Miso Ramen

Danielle Cochran

Beef Miso Ramen layers a quick-marinated seared steak over miso and garlic infused broth, ramen noodles, and fresh toppings for a cozy, build-your-own noodle bowl at home!

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Course Main Course, Soup

Cuisine American, Japanese

Servings

Equipment

Medium skillet
Stock pot

Ingredients

1 Steak of your choice
1/2 cup soy sauce or tamari
1 tsp coconut oil
4 cups Bone broth or beef broth
2 tsp miso paste
1 tsp garlic, minced
1 tsp sesame oil
ramen noodles
salt and pepper to taste
Toppings, such as shredded carrots, mushrooms, green onions, cilantro, sesame seeds, jalapeno slices, baby bok choy

Shop Ingredients on Jupiter

Instructions

Marinate the steak

dd the steak and soy sauce to a zip-top bag. Marinate in the refrigerator for about 2 hours. Remove from the fridge, pat dry, and let it sit at room temperature for 20 minutes.

Cook the steak

Heat coconut oil in a medium skillet over medium-high heat. Add the steak and cook for 2 to 3 minutes without moving it so you get a good sear. Flip and cook the other side until the internal temperature reaches about 130°F. Remove from the skillet and let rest, then slice thin against the grain.

Make the broth and noodles

Add the broth, miso paste, garlic, and sesame oil to a pot. Bring to a gentle boil over medium heat. Add the ramen noodles and cook according to package directions. Taste and season with salt and pepper if needed.

Assemble the bowls

Divide the noodles and broth between bowls. Top with sliced steak and any toppings you like. Grab your chopsticks and dig in.

Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

Frequently Asked Questions

How can I make this gluten free?

Use a gluten free tamari in place of regular soy sauce and choose ramen or rice noodles that are labeled gluten free. Also double check that your broth and miso are certified gluten free if needed.

What cut of steak works best for this ramen?

A quick-cooking cut like sirloin, strip, flank, or ribeye works really well. You want something that can sear quickly, slice thinly, and stay tender when laid over the hot broth.

What kind of miso should I use?

A mild white or yellow miso paste is a good place to start because it blends easily and will not overpower the broth. If you prefer a stronger flavor, you can mix in a small amount of darker miso, tasting as you go.

Can I add eggs or extra vegetables?

Definitely. Soft boiled eggs, shredded carrots, sliced mushrooms, baby bok choy, spinach, bean sprouts, and green onions all work beautifully. Add delicate vegetables right at the end so they stay bright and tender.

How do I keep the steak from overcooking in the hot soup?

Cook the steak to a slightly lower temperature than your final preference, let it rest, then slice it thin and place it on top of the ramen just before serving. The hot broth will gently warm the slices without overcooking them.

How should I store leftovers?

Store the broth and steak in one container and the noodles in another, if possible, so the noodles do not get too soft. Reheat the broth gently on the stovetop, warm the noodles and steak in the hot liquid, and add fresh toppings before serving.