Looking to turn a cheap pack of ramen (instant noodles) into something that feels like a full-on comfort meal? These pantry staples will elevate ramen and take it to the next level. This dish is inspired by a traditional high-protein breakfast — Steak and eggs. But this elevated cheap ramen recipe has an umami-packed mushroom broth, seared marinated steak and a jammy poached egg.
It’s cozy, it’s satisfying, and it’s customizable. The rich broth is layered with flavour from gochujang and kimchi juice, the steak adds a hit of savoury indulgence, and the runny egg ties everything together. Perfect for a solo night in or an easy dinner for two that feels like a big deal without all the fuss.
Related: Carbonara Ramen
ingredients
Steak Marinade
Broth (per serving, double for 2)
Other ingredients
directions
In a bowl or zip-top bag, combine all marinade ingredients. Add steak and marinate for at least 30 minutes, or overnight for best flavour. Bring to room temperature before cooking.
Remove steak from the marinade and pat dry. Heat a skillet over medium-high heat. Sear 2–3 minutes per side until browned with a medium-rare center. Let rest for 5 minutes before slicing thinly against the grain.
In a pot over medium heat, sauté mushrooms for 5 minutes, until they are golden brown. Then add gochujang, kimchi juice, water, bouillon cube, and scallion whites. Simmer for 5 minutes. Season with salt and pepper to taste.
Bring broth to a boil and add instant noodles. Cook according to package directions. Use the seasoning packet if you like a more robust flavour or skip it to let the mushroom broth shine.
3 minutes before serving, crack an egg into the simmering broth and poach gently, simmering until the white is set and the yolk is still runny. Remove the egg carefully and set aside.
Divide noodles and broth between bowls. Top with sliced steak, poached egg, blanched greens, kimchi, fried shallots, and scallion greens.
Notes:
