Ramen Bowl

  • Olive Oil
  • ½ cup Shiitake Mushrooms or Mushroom Blend
  • 1 large Carrot – peeled into ribbons
  • 3 cloves of garlic – minced
  • 1 thumb of ginger – minced
  • 2 scallions – thinly sliced, separate whites from greens
  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • Soy sauce
  • Sriracha
  • 4 cups of beef broth
  • Spinach
  • 2 packets of dry Ramen – discard flavor packets
  • Soft-boiled eggs
  • Sesame seeds
  • Hoisin sauce

Wash and prep vegetables: Peel carrot, mince garlic and ginger, slice scallions and chop spinach

Fill small saucepan with water, leaving room to add eggs later, and heat until boiling. Once boiling, add eggs and cook for 6 minutes. After 6 minutes, immediately remove eggs from boiling water and place in ice water.

In large cooking pot, heat oil over medium heat. Add carrots and mushrooms, stirring to coat with oil. Cook for about 3-4 minutes.

Add garlic, ginger, and scallions. Cook for another 1-2 minutes until soft and fragrant. Set aside when done.

Add Steak-umm slices into pan. Stir until almost brown. Add vegetables back to pan with steak and mix everything together. Add soy sauce and sriracha to taste.

Add broth and bring to a simmer.

Add spinach. Cook for 1 minute.

Add ramen packages. Cook for 3 minutes.

Remove eggs from ice water, then remove shells from eggs.

In serving bowl, add contents from large pot into bowl. Slice eggs in half and put them on top. Add scallion greens and sesame seeds. Drizzle hoisin over everything to taste. Enjoy!