Name: Garlic Herb Beef Ramen Bowl Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 6 cups low sodium beef broth; 3 tablespoons low sodium soy sauce; 1 teaspoon toasted sesame oil; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 sprigs fresh parsley; 3 sprigs fresh thyme; 2 sprigs fresh rosemary; 4-6 dried shiitake mushrooms (or 1 cup fresh shiitake mushrooms sliced); 4 servings ramen noodles (fresh or dried); 2 cups baby bok choy or spinach; 3 green onions, sliced (for broth and garnish); 8 oz cooked beef, thinly sliced (such as steak or leftover roast beef); Optional: 4 soft boiled or ramen eggs; Sliced carrots; Corn kernels; Bamboo shoots; Nori seaweed; Chili oil

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Introduction

This Garlic Herb Beef Ramen Bowl offers a rich and comforting meal with layers of savory flavors and aromatic herbs. Featuring chewy ramen noodles, a fragrant beef broth, and fresh toppings, it’s perfect for a satisfying dinner any night of the week.

A deep white bowl on a light brown cloth holds a rich broth filled with thin brown shredded meat on the left side, dark brown mushroom slices next to it, and green chopped scallions scattered along the top. In the bottom right, two halves of a soft-boiled egg with bright yellow yolks and white edges are partly submerged. Yellow corn kernels float in the dark broth near the eggs. A white spoon with some broth rests inside the bowl on the right side, under two light wooden chopsticks balanced across the top. The background is a white marbled surface with a small white plate of black and white sesame seeds and a brown bowl with more shredded meat nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Ramen noodles (dried or fresh, your choice)
4 cups beef broth (low sodium recommended)
2 tablespoons soy sauce (low sodium)
1 teaspoon toasted sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
Fresh herbs: parsley, thyme, and rosemary sprigs
4-5 dried shiitake mushrooms (or fresh, sliced)
4 soft boiled eggs or ramen eggs (optional)
1 cup baby bok choy or spinach
2 green onions, sliced
Optional toppings: sliced carrots, corn kernels, bamboo shoots, nori seaweed, chili oil
Thinly sliced cooked beef (optional, for non-vegetarian version)

Instructions

Step 1: In a large pot, combine beef broth, soy sauce, and sesame oil. Bring to a simmer over medium heat to start developing the base flavor.
Step 2: Add minced garlic and grated ginger to the broth. Let it simmer gently for 10-15 minutes to infuse the flavors fully.
Step 3: Tie sprigs of parsley, thyme, and rosemary together with kitchen twine to make a herb bouquet. Add it to the simmering broth and continue simmering for another 15-20 minutes. Remove and discard the herb bouquet afterward.
Step 4: If using dried shiitake mushrooms, soak them in hot water for 20-30 minutes until softened, then remove stems and slice caps. Add mushrooms (rehydrated or fresh) to the broth and simmer for 10 more minutes.
Step 5: While the broth simmers, cook the ramen noodles according to package instructions until just al dente. Drain well.
Step 6: Prepare soft boiled or ramen eggs if desired. For soft boiled, boil eggs 6-7 minutes, then transfer to ice bath and peel. For ramen eggs, marinate soft boiled eggs in soy sauce, mirin, and sake mixture for several hours or overnight.
Step 7: Add baby bok choy or spinach to the simmering broth in the last few minutes until tender-crisp and bright green.
Step 8: Divide noodles into serving bowls. Ladle hot broth and mushrooms over noodles.
Step 9: For a beef version, add thin slices of cooked beef on top. For vegetarian, consider cooked lentils, tofu, or tempeh instead.
Step 10: Garnish each bowl with sliced green onions and add egg halves if using. Add any optional toppings like carrots, corn, bamboo shoots, nori, or chili oil.
Step 11: Serve immediately and enjoy the warm, savory flavors of your garlic herb beef ramen bowl.

Tips & Variations

Use low sodium broth and soy sauce to better control saltiness.
For deeper mushroom flavor, include both dried and fresh shiitake.
Try substituting beef with pan-fried tofu or tempeh for a vegetarian protein boost.
Add a dash of chili oil or a sprinkle of toasted sesame seeds for extra aroma and spice.
Soft boil eggs the day before and marinate for richer flavor.

Storage

Store leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat broth gently on the stove and warm noodles quickly in hot water or microwave before serving. Avoid storing assembled bowls to keep noodles from becoming soggy.

How to Serve

A white bowl is filled with ramen noodles lifted by a pair of chopsticks held by a woman's hand. The bowl contains a rich broth with bright orange curly noodles suspended above, shredded brown meat piled on one side, fresh green leafy vegetables next to the meat, and half a soft-boiled egg with a vibrant orange yolk resting near the front. There are also pale pine nuts scattered beside the egg, adding texture to the dish. The bowl sits on a beige cloth over a white marbled surface with a blurred white bowl and a gray vase in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ramen bowl vegetarian?

Yes, substitute the beef broth with vegetable broth and add plant-based proteins like tofu, tempeh, or cooked lentils. Skip the beef and eggs if desired.

How do I prevent the noodles from getting mushy?

Cook noodles just until al dente and drain well. Add them to bowls just before serving and pour hot broth over them to avoid overcooking. Store noodles separately if making ahead.