Steak ramen soup combines seared steak with noodles in a hot broth. The steak cooks quickly, then the broth builds with mushrooms, garlic, and soy sauce.
The noodles soften in the broth while the steak adds richness to every bowl.
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1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Pat 1 lb steak thinly sliced dry. Add to pot in a single layer. Sear 2 minutes per side until browned and internal temperature reaches 130°F. Remove steak and set aside.
3. Add 1 cup sliced mushrooms and 1 cup sliced green onions (white parts) to pot. Cook over medium heat until mushrooms soften, about 4 minutes.
4. Pour in 6 cups beef broth and bring to a boil.
5. Add 2 packages ramen noodles (discard seasoning packets). Cook 3-4 minutes until noodles are tender.
6. Return steak to pot. Stir in 2 tbsp soy sauce and 1 tsp grated fresh ginger.
7. Simmer 2 minutes until flavors combine.
8. Remove from heat. Finish with 0.25 cup chopped fresh cilantro.
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