Description
This high protein ramen recipe combines tender steak, soft-boiled eggs, and savory broth for a fast, filling, and flavorful bowl perfect for meal prep or recovery meals.
Ingredients
1 tablespoon sesame oil
1 tablespoon neutral oil (like avocado or canola)
4 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons low-sodium soy sauce
1 tablespoon miso paste (white or red)
1 tablespoon gochujang or chili garlic sauce
2 cups beef broth (or chicken bone broth)
1 cup water
1 teaspoon rice vinegar
1/2 teaspoon black pepper
6–8 oz steak (flank, sirloin, or ribeye)
2 large eggs
2 heads baby bok choy, halved
2 bricks instant ramen noodles (discard packets)
1/2 cup chopped green onions
1 red chili pepper, sliced
Instructions
1. Boil eggs for 6–7 minutes, transfer to ice bath, peel.
2. Season steak with salt and pepper. Sear 3 minutes per side. Rest and slice thin.
3. Heat oils in pot. Sauté garlic and ginger for 1 minute.
4. Add soy sauce, miso, and gochujang. Stir for 30 seconds.
5. Pour in broth and water. Simmer 10–15 minutes. Add vinegar and pepper.
6. Blanch bok choy 1–2 minutes in boiling water. Set aside.
7. Cook ramen noodles 3–4 minutes. Drain.
8. Divide noodles into bowls. Pour hot broth on top.
9. Add steak, eggs, bok choy, chili, green onions.
10. Optional: Stir in 1 scoop protein powder or use bone broth.
Notes
Use bone broth for extra protein and richness.
Add protein powder just before serving, not while boiling.
Substitute steak with chicken or tofu if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 180mg