Quick and Easy Spicy Steak Ramen Noodle Soup Recipe
Looking for a comforting, flavorful dish that’s quick and easy to prepare? This spicy steak ramen noodle soup is a hearty, satisfying bowl packed with bold flavors and tender steak slices. Perfect for a weeknight dinner or a cozy meal, this recipe brings together savory, spicy, and creamy elements to create the ultimate noodle soup experience.
Equipment
- Cast iron pan or any skillet
- Large Pot
- Medium pot
- Steamer basket
- Cutting board
Ingredients
- 1 tablespoon gochujang
- 1 teaspoon peanut butter
- 2 teaspoon cooking oil
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon miso paste
- 600 ml chicken stock
- 120 ml coconut milk
- 2 cloves garlic
- 1 inch chopped ginger
- 2 eggs
- 1 Steak roughly 200g
- ½ teaspoon paprika
- ½ teaspoon dried parsley
- ½ teaspoon Chinese five spice
- 200 g ramen noodles
Gochujang butter
- 1 teaspoon gochujang
- 1 tablespoon butter
Optional toppings
- Spring onions
- Pak choi
- Chilli oil
Instructions
- Season the steak with paprika, Chinese five-spice, and dried parsley, ensuring it’s evenly coated. Set aside to let the flavors penetrate the meat.½ teaspoon paprika, ½ teaspoon dried parsley, ½ teaspoon Chinese five spice, 1 Steak
- Chop the spring onions, rinse and trim the pak choi, and prepare the ramen eggs. For perfectly soft-boiled eggs, cook them in boiling water for 6 minutes and 30 seconds. Immediately transfer them to an ice bath to stop the cooking process.Spring onions, Pak choi, 2 eggs
- Prepare the gochujang butter for basting the steak by mixing softened butter with 1 tablespoon of the gochujang until well combined and set aside.1 teaspoon gochujang, 1 tablespoon butter
- Heat 1 teaspoon of cooking oil in a pan over medium heat. Add chopped ginger and minced garlic, sautéing for about a minute until fragrant. Stir in the other tablespoon of gochujang, peanut butter, and both soy sauces. Whisk until the mixture is smooth. Gradually pour in the chicken stock while continuing to whisk, ensuring the base is well combined.1 tablespoon gochujang, 1 teaspoon peanut butter, 2 teaspoon cooking oil, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 2 cloves garlic, 1 inch chopped ginger, 600 ml chicken stock
- Add the rest of the chicken stock then bring the broth to a boil, then reduce to a simmer. Add the coconut milk and miso slurry (made by dissolving miso paste in a small amount of hot water). Stir well and let the broth simmer gently.120 ml coconut milk, 1 teaspoon miso paste
- Heat a cast iron pan or a skillet on high until it’s very hot. Add 1 teaspoon of cooking oil. Sear the steak for 2 minutes on one side then flip.2 teaspoon cooking oil, 1 Steak
- Add a dollop of the gochujang butter. Spoon the melted butter over the steak as it cooks for another minute.
- Remove the steak from the pan and tip the leftover butter and juices from the steak in to the ramen broth (avoiding any burnt bits) for some extra depth and umami flavor. Let it rest for on a board for 5 minutes. While the steak is resting cook the ramen noodles according to the package instructions, I like to steam the pak choi in a sieve or steamer over the noodles or boiling it in the noodle water before slicing the steak with a sharp knife.
- Optionally Strain the spicy steak ramen broth through a fine mesh sieve to remove the ginger and garlic pieces for a smoother texture then divide the cooked noodles into bowls and ladle the hot broth over them. Top with steamed pak choi, sliced steak, and spring onions. Drizzle with chilli oil if desired.Chilli oil, 200 g ramen noodles
Notes
Adjust the spice level by adding or reducing the gochujang. A dash of hot sauce can bring a quick boost of heat if needed.
Nutrition
Calories: 681kcalCarbohydrates: 57gProtein: 34gFat: 35g
Tried this recipe?Let us know how it was!