
Steak Ramen Noodle Soup, Tokyo Style
- Cooking and Prep: 1.5 h
- Serves: 6
-
Contains:
Ingredients (21)
Main ingredients
Start Cooking
Prepare the Soup
-
Heat sesame oil in a large wok or soup pot over medium–high heat. Add scallions, ginger, and garlic; toss and coat in oil. Let mixture cook for one minute.
-
Add steak, toss, and season with salt and pepper. Let cook for three minutes, mixing frequently.
-
Add vegetables, mix, and cook for another two to three minutes. Add water, sherry, teriyaki, and shoyu sauce, and bring soup to a boil. Lower heat to medium, cover, and cook for 45 60 minutes, or until meat is fully cooked through and the broth has darkened and reduced a little.
-
While the soup is cooking, boil water in a second small soup pot and cook the ramen noodles. (Or you can be lazy like me. I personally love crunchy ramen noodles and simply throw them right into my bowl before serving.)
-
Once soup is ready, add noodles and sliced hard-boiled eggs, and serve hot.