Steak Ramen Noodle Soup, Tokyo Style
Recipe By Sarah Lasry
- Cooking and Prep: 1.5 h
- Serves: 6
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Contains:
Ingredients (21)
Main ingredients
Start Cooking
Prepare the Soup
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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.
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Add steak, toss, and season with salt and pepper. Let cook for three minutes, mixing frequently.
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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.
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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.)
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Once soup is ready, add noodles and sliced hard-boiled eggs, and serve hot.
