@madewithmel: SPICY MISO STEAK RAMEN 🍜🥩 22 oz ribeye, mushrooms, corn, jammy egg and crispy garlic all in a rich, spicy miso broth.🤤 Ingredients ⭐️ Ribeye 1 (22 oz) ribeye @Golden Steer 1 tbsp neutral oil 1 tbsp garlic herb butter 3 garlic cloves, smashed salt + black pepper Broth 4 cups beef broth 2 tbsp white miso paste 1½ tbsp soy sauce 1 tbsp sesame oil 1 tbsp chili crisp, plus more for serving 2 garlic cloves, grated 1 tsp fresh ginger, grated 1 tbsp tahini 1 tsp rice vinegar 1 tsp honey Ramen and toppings 2 packs ramen noodles, seasoning packets discarded ½ cup frozen sweet corn 1 cup fresh shiitake mushrooms, sliced 2 eggs 2–3 garlic cloves, very thinly sliced 2 green onions, sliced Toasted sesame seeds Extra chili crisp Bring a small pot of water to a boil. Gently lower in the eggs and boil for 7 minutes. Transfer immediately to an ice bath for 5 minutes, then peel and set aside. Add the thinly sliced garlic and 2 tbsp neutral oil to a small skillet while it’s still cold. Turn heat to medium-low and cook, stirring often, until the garlic is light golden and crisp, about 3–5 minutes. Remove immediately with a slotted spoon and drain on paper towels. Reserve the garlic oil. Char the corn + mushrooms Heat the same skillet over medium-high. Add the corn and mushrooms, using a little of the reserved garlic oil if needed. Cook for 4–6 minutes, stirring occasionally, until the corn gets browned in spots and the mushrooms are golden. Season lightly with salt. Set aside. Take the steak out about 30 minutes before cooking and pat it very dry. Season generously with salt and black pepper. Heat a cast-iron skillet over high heat. Add 1 tbsp oil and sear the ribeye for about 3 minutes per side, depending on thickness. Add the butter and smashed garlic. Baste the steak with the melted butter for 1–2 minutes. Remove and rest for 10 minutes, then slice thinly against the grain. In a pot, heat the sesame oil over medium heat. Add the grated garlic and ginger and cook for about 30 seconds. Add the beef broth, miso, soy sauce, chili crisp, tahini, rice vinegar, and honey/white sugar if using. Whisk until smooth and simmer gently for 8–10 minutes. Cook the ramen noodles separately according to the package directions, but pull them about 30 seconds early so they stay springy. Drain. Divide the noodles between two bowls. Pour over the hot miso broth. Top each bowl with charred corn, mushrooms, jammy egg, thinly sliced ribeye, green onions, crispy garlic, sesame seeds, extra chili crisp. Enjoy! #ramen #steak #dinnerwithme #cookingtiktok #recipeideas

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Friday 18 September 2026 19:11:14 GMT