.svg)
Steak Ramen Recipe
Learn how to make authentic Wagamama-style steak ramen at home! This quick and easy recipe combines tender beef, rich broth, and fresh noodles. Perfect for weeknight dinners when you crave restaurant-quality Japanese comfort food.
Prep
Cook
Serve
Kcal
- 300g sirloin steak, sliced thinly against the grain
- 200g fresh ramen noodles (or dried ramen noodles)
- 1.2 litres chicken stock (or beef stock)
- 2 tbsp miso paste (red or white miso)
- 2 tbsp soy sauce
- 1 tbsp mirin (or rice wine vinegar)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 spring onion, sliced diagonally
- 1 soft-boiled egg, halved
- 50g beansprouts
- 2 shiitake mushrooms, sliced (or button mushrooms)
- 1 sheet nori seaweed, cut into strips
- 1 tsp chilli oil (optional, for heat)
- 1 tbsp vegetable oil for cooking
- 1 tsp white sesame seeds
- Salt and black pepper to taste
Step 1
Begin by preparing your soft-boiled egg if you haven't already. Bring a small pot of water to boil, gently lower the egg in and cook for exactly 6 minutes. Immediately transfer to an ice bath, then peel and set aside. Season your sliced steak with a pinch of salt and pepper, ensuring each piece is evenly coated.Step 2
Heat the vegetable oil in a large pan or wok over high heat until it's smoking hot. Add the sliced steak in a single layer, being careful not to overcrowd the pan. Sear for 1-2 minutes on each side until you achieve a beautiful caramelised exterior whilst keeping the inside tender and pink. Remove the steak and set aside on a warm plate.Step 3
In the same pan, reduce the heat to medium and add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to let them burn. Add the sliced shiitake mushrooms and cook for 2-3 minutes until they start to soften and release their earthy aroma.Step 4
Pour the chicken stock into a large saucepan and bring to a gentle simmer over medium heat. In a small bowl, whisk the miso paste with 3 tablespoons of the hot stock until completely smooth - this prevents lumpy miso in your broth. Add this miso mixture back to the stock along with the soy sauce, mirin, and sesame oil. Taste and adjust seasoning as needed.Step 5
Cook the ramen noodles according to the packet instructions, which typically takes 3-4 minutes for fresh noodles or 2-3 minutes for dried. Drain the noodles thoroughly and divide them between two large, deep bowls. The key here is to work quickly so everything stays hot.Step 6
Ladle the hot miso broth over the noodles, ensuring each bowl gets an equal amount. The broth should be steaming hot and aromatic. Arrange the seared steak slices on top of the noodles, fanning them out attractively. Add the cooked mushrooms and fresh beansprouts to each bowl.Step 7
Place half a soft-boiled egg in each bowl, cut side up to show off that perfectly runny yolk. Garnish with sliced spring onions, nori seaweed strips, and a sprinkle of sesame seeds. If you enjoy heat, add a few drops of chilli oil. Serve immediately whilst piping hot, with chopsticks and a spoon for the perfect ramen experience.
What ingredients are used in Beef Ramen from Wagamama?
Key ingredients include 300g sirloin steak, fresh ramen noodles, chicken stock, miso paste, soy sauce, mirin, sesame oil, garlic, ginger, soft-boiled eggs, beansprouts, shiitake mushrooms, nori seaweed, and spring onions.
How to cook Beef Ramen from Wagamama at home?
Learn how to cook Beef Ramen from Wagamama by searing seasoned steak slices, preparing miso broth with stock and aromatics, cooking ramen noodles, then assembling with toppings like soft-boiled eggs, mushrooms, and nori for an authentic experience.
What's the best cut of beef for ramen bowls?
Sirloin steak is ideal for ramen as it's tender yet flavourful. When sliced thinly against the grain and seared quickly, it maintains a perfect texture whilst absorbing the rich miso broth flavours beautifully.
How long should you cook a soft-boiled egg for ramen?
Cook eggs for exactly 6 minutes in boiling water, then immediately transfer to an ice bath. This creates the perfect jammy yolk consistency that's creamy yet set - essential for authentic ramen presentation.
Can you use different types of miso paste in ramen broth?
Yes, both red and white miso work brilliantly. Red miso provides a deeper, saltier flavour whilst white miso offers a milder, slightly sweet taste. Choose based on your preferred intensity level for the broth.