Japanese
One-Pot Beef Ramen
A quick soy-ginger broth, sliced steak, and ramen noodles, finished with a jammy egg and scallions. No seasoning packet.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Photo: mtan14 (CC BY-SA). Source
Why you’ll love it
- Sear the steak and slice it. Do not boil it in the soup.
- The packet stays in the trash.
- Noodles go in last.
- Eggs can be cooked ahead.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Season the steak with salt. Sear it in oil, 3 minutes per side for medium. Rest, then slice thin.
- 2
Simmer broth, soy sauce, ginger, and garlic for 5 minutes.
- 3
Add the noodles and cook until just tender. Stir in the spinach until it wilts.
- 4
Divide the noodles and broth. Top with steak, an egg, and scallions.
Pro tips
- If you only have eggs you can boil in 7 minutes, do that first.
- Do not overcook the noodles. They keep softening in the bowl.
- A teaspoon of chili crisp on each bowl is the right heat.
Easy substitutions
- Sirloin
- Shaved ribeye
- Spinach
- Bok choy, sliced
Storage and reheating
Storage
Refrigerate broth and noodles up to 2 days. Slice fresh steak if you can.
Reheating
Warm the broth and noodles on the stove. Add the steak at the end so it does not turn gray.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 480
- Protein
- 34 g
- Carbs
- 42 g
- Fat
- 18 g
- Fiber
- 2 g
Budget friendly · One Pan, Stovetop · High Protein, Dairy-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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