Danny’s Mushroom, Steak and Egg Ramen

Recipe Details

• Serves: 2

• Prep Time: 15 mins

• Cook Time: 15 mins

• Ready In: 30 mins

• Difficulty: Easy

Meal prep storage

Best served fresh. For meal prep, store chopped raw ingredients in an airtight container for 24 hours.

Ingredients

• 150g soba noodles

• 250g ribeye steak (approx. 1 steak)

• 4 large eggs

• 1 white onion, sliced

• 1 pak choy, halved

• 250g mushrooms, sliced

• 15g ginger, minced (approx. 1 thumb-sized piece)

• 3 cloves garlic, minced

• 1 litre beef stock

• 2 tbsp soy sauce

• 2 tbsp teriyaki sauce

• 1 tbsp sesame seed oil

• --- Toppings ---

• 1 red chilli, sliced

• 1 tsp sesame seeds, toasted

• 2 spring onions, sliced

Method

Fry the onion and ginger in the sesame oil for a few minutes. Add the garlic and mushrooms and fry until softened. Add the pak choi and cook for a further few minutes, then stir in the soy and teriyaki sauces.

Meanwhile, boil a pan of water and soft‑boil the eggs (about 6–7 minutes for jammy yolks). Return to the vegetables and pour over the beef stock. Let it simmer while you prepare the steak and finish the eggs.

Season the steak with salt and pepper. Heat a pan over medium‑high heat and cook the steak to your liking (about 3–4 minutes per side for medium‑rare, depending on thickness). Let the steak rest for 5 minutes.

Cook the noodles directly in the simmering beef stock and vegetables until tender. Peel the eggs and halve them.

Divide the noodles, vegetables and stock between two bowls. Slice the steak thinly and arrange it on top. Add the halved eggs, then finish with sliced chilli spring onion and a sprinkle of sesame seeds.

Nutritional information, per serving

kcal: 925
Fat: 32 g
Saturates: 8.9 g
Carbs: 71.3 g
Sugars: 10.8 g
Fibre: 2.2 g
Protein: 76.4 g