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Ramen Noodle and Beef Pho Recipe

Ramen Noodle and Beef Pho Recipe

Ingredients

For the Broth

  • 1 tablespoon of sesame oil
  • 1 inch sliced piece of peeled fresh ginger
  • 6 smashed garlic cloves
  • 2 smashed and broken up lemon grass
  • 96 ounces of chicken stock
  • ¼ cup of soy sauce
  • 2 tablespoons of miso paste
  • salt and pepper to taste

For the Toppings

  • 4 cups of cooked egg ramen noodles
  • 2 cups of cooked rice stick noodles
  • 3 heads of bok choy, quartered
  • 3 thinly sliced fresno peppers
  • 1 bunch of sliced green onions
  • 1 cup of sliced maitake mushrooms
  • 1 cup of sliced oyster mushrooms
  • 1 cup of shiitake mushrooms
  • 2 cups of matchstick carrots
  • 2 cups of sprouts
  • 4 hard boiled eggs
  • 1 pound of thinly sliced flank steak
  • sliced red cabbage for garnish
  • cilantro leaves for garnish

Instructions

1. Broth: Add the sesame oil to a large pot over medium heat and lightly brown the ginger, garlic and lemongrass, about 3 to 4 minutes.

2. Next, add in the stock, soy sauce, miso paste and salt and pepper and bring to a boil. Once boiling, turn down the heat and simmer over low.

3. Bowl 1: Add some of the egg noodles to a bowl and add in some bok choy, carrots, sprouts, oyster mushrooms, shiitake mushrooms, some flank steak slices and cover in broth. Garnish with red cabbage and green onions.

4. Bowl 2: Add some rice noodles to a bowl and add in some bok choy, carrots, sprouts, maitake mushrooms, oyster mushrooms, shiitake mushrooms, and hard-boiled eggs and cover with broth. Garnish with fresno pepper slices, green onions and cilantro leaves.

Recipe created by Chef Billy Parisi

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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