Filet Ramen Bowl
yield: 4 Servings | Prep Time: 15 minutes + 2 Hours for Soy Eggs | Cook time: 25 Minutes
- 2 – 6 oz. filets
- ½ tsp. Salt
- ½ tsp. Black Pepper
- 2 Tbsp. avocado or canola oil
- 1 Tbsp. Sesame oil
- 2 cloves garlic, minced
- 1 Tbsp. minced, fresh ginger
- 4 Tbsp. low sodium soy sauce
- 1 Tbsp. fish sauce
- 4 C. low sodium beef broth
- 5 oz. shiitake mushrooms, sliced
- 8 oz. Bok choy, stems cut into ½-inch pieces,
- 8 oz. dry ramen noodles
- 4 soy eggs (instructions included)
- ¼ C. chopped scallions
- ¼ C. chopped cilantro
- ½ tsp. red pepper flakes
- 4 eggs, medium boiled (about 6-7 minutes), peeled and cooled
- 6 Tbsp. warm water
- 2 Tbsp. brown sugar
- 2 Tbsp. rice wine vinegar
- 2/3 C. low sodium soy sauce
*Prepare the soy eggs at least 2 hours prior to preparing the ramen recipe. Soy eggs can be made up to a few days in advance.
- Bring filets to room temperature then sprinkle with salt and pepper.
- In a skillet, heat 2 Tbsp. avocado oil over high heat.
- Sear steaks for 3 minutes on each side.
- Reduce heat to med-high and continue to cook, flipping every minute until the steaks have reached 5 degrees shy of your desired level of doneness. Remove from the heat, place on a cutting board and allow to rest.
- In the same and skillet over med-low heat, add sesame oil and heat for 20 seconds. Add the garlic and ginger and sauté until fragrant, about 30 seconds.
- Add the soy sauce, fish sauce, beef broth, shiitake mushrooms and Bok choy stems.
- Turn heat up to med-high and bring to a low boil. Reduce heat and simmer for 5 minutes.
- Add the Bok choy leaves and simmer an additional 5 minutes.
- While ramen is cooking, prepare the noodles as directed on the package. Drain, rinse in cool water and set aside.
- Thinly slice the filets and set aside.
- When the ramen mixture is done, divide the noodles and filet among four bowls.
- Ladle the ramen over the noodles/filet.
- Top each with scallions, cilantro, red pepper flakes, and 1 soy egg, sliced lengthwise.
- In a medium glass bowl, combine the warm water and brown sugar and whisk until the sugar is dissolved.
- Stir in the rice wine vinegar and soy sauce.
- Add the cooked, peeled eggs to the mixture.
- Make sure the eggs are fully submerged in the liquid. You may need to place a small plate on top of the eggs to keep them from floating.
- Place in the refrigerator for 2-6 hours.