Beef Ramen Bowl with Grilled Vegetables

A meal inspired by the Farmers' Market. It begins with a richly flavored broth drizzled over noodles, adorned with marinated and grilled meat and vegetables, green onions, and soft-boiled eggs. It's comforting, delicious, and healthy—a bowl full of love.

Serves 4

A delectable bowl of ramen featuring tender braised beef, vibrant bok choy, and perfectly cooked egg halves, garnished with fresh green onions for an added burst of flavor.

Gochujang

Marinade

2 tablespoons minced fresh ginger

1 tablespoon minced garlic

1/3 cup rice wine vinegar

1/4 cup soy sauce

2 teaspoons sesame oil

1/4 cup syrup

1/2 pound of lion's mane mushrooms or your preferred mushrooms

Bok choy

1 pound of beef steak or your choice of protein

Broth

4 cups chicken stock

2 tablespoons miso paste

1 1/2-inch piece of ginger, peeled and sliced

3 smashed garlic cloves

2 tablespoons gochujang paste or sambal

Ramen

6 oz ramen noodles

4 soft-boiled eggs

Sliced green onions

To prepare the marinade, mix the ingredients from ginger to syrup. Slice the lion's mane mushrooms into 1/2-inch pieces and cut the bok choy lengthwise into quarters. Put the vegetables in a large ziplock bag and add three-quarters of the marinade. Place the steak and the remaining marinade in another bag. Allow them to sit at room temperature for 30 to 40 minutes. Grill the vegetables until they are nicely charred. Alternatively, you can roast or pan-fry them. Slice the bok choy into small, bite-sized pieces.

Place all the broth ingredients in a saucepan, bring to a boil, then reduce the heat and let it simmer for 20 to 30 minutes.

Prepare the ramen as directed on the package. Split the ramen evenly into four bowls. Pour the hot broth over the ramen. Add the grilled meat, vegetables, green onions, and a boiled egg cut in half on top. Enjoy!