High-protein shoyu-style ramen: noodles in soy-seasoned chicken broth with thin slices of beef, boiled egg, mushrooms and corn; served hot in large bowls.
Ingredients
Instructions
- 1
Finely chop the garlic, grate the ginger, slice the mushrooms and thinly slice the green onions. Cut the nori into 8 rectangles, peel and halve the eggs, and slice the ribeye very thinly.
- 2
Heat half the sesame oil in a pot and cook the garlic and ginger over low heat for 1 minute.
- 3
Add the chicken broth and soy sauce and bring to a boil. Add the corn and simmer over low heat for 15 minutes.
- 4
Heat the remaining sesame oil in a pan over high heat. Sear the beef slices for 1 minute per side and remove, then sauté the mushrooms in the same pan for 3-4 minutes.
- 5
Warm the cooked noodles in the simmering broth for 1 minute, then divide them among 4 large bowls.
- 6
Ladle the hot broth and corn over the noodles and arrange the beef, mushrooms and egg halves on top.
- 7
Scatter with green onions, tuck the nori pieces against the side of each bowl and serve immediately.
Nutrition
Per serving
| Calories | 600 kcal |
|---|---|
| Protein | 35 g |
| Carbs | 55 g |
| Fat | 27 g |
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