DIRECTIONS

*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.

Ramen

1. Bring filets to room temperature then sprinkle with salt and pepper.
2. In a skillet, heat 2 Tbsp. avocado oil over high heat.
3. Sear steaks for 3 minutes on each side.
4. 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.
5. 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.
6. Add the soy sauce, fish sauce, beef broth, shiitake mushrooms and Bok choy stems.
7. Turn heat up to med-high and bring to a low boil. Reduce heat and simmer for 5 minutes.
8. Add the Bok choy leaves and simmer an additional 5 minutes.
9. While ramen is cooking, prepare the noodles as directed on the package. Drain, rinse in cool water and set aside.
10. Thinly slice the filets and set aside.
11. When the ramen mixture is done, divide the noodles and filet among four bowls.
12. Ladle the ramen over the noodles/filet.
13. Top each with scallions, cilantro, red pepper flakes, and 1 soy egg, sliced lengthwise.

Soy Eggs

1. In a medium glass bowl, combine the warm water and brown sugar and whisk until the sugar is dissolved.
2. Stir in the rice wine vinegar and soy sauce.
3. Add the cooked, peeled eggs to the mixture.
4. 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.
5. Place in the refrigerator for 2-6 hours.