Deluxe Instant Ramen With Beef and Vegetables
Prep time
Cook time
Total time
Serves: 1
  • 1 pack instant ramen noodles (I used Nongshim Shin Ramyun)
  • ½ pound thinly sliced beef (sliced beef for shabushabu)
  • 1 pack enoki mushrooms, rinsed, with ends trimmed and pulled apart
  • 1 small bunch shungiku (Tong Hao), thoroughly rinsed and cut 2-inch from the end of the stem
  • Toppings:
  • half a hard-boiled egg
  • a pinch of chopped green onions
  • a pinch of toasted sesame seeds
  • white pepper to taste (optional)
  • Dressings:
  • a few drops of sesame oil
  • a few drops of vinegar
  1. Bring 2.5 cups of water to boil, add instant noodles, soup base and mix vegetables from the package.
  2. Place enoki mushrooms, shungiku and thinly sliced beef on top of the noodles.
  3. Wait until the water starts to boil again and cover the pot with a lid.
  4. Let it simmer for 4-5 minutes over medium heat, stir occasionally.
  5. Remove from heat and carefully transfer to a large bowl.
  6. Add half a boiled egg; sprinkle with toasted sesame seeds, chopped green onion; and drizzle with sesame oil and vinegar to serve.
  7. Enjoy while hot!
1. Thinly sliced beef (about 1/16 inch thick) can be found at most Japanese grocery store as beef for shabu-shabu. You can also ask the butcher to cut it for you.
2. Enoki mushrooms and shungiku are also available at Asian grocery stores. If they are had to find in your area, feel free to replace them with other mushrooms or leafy greens of your choice.
3. Nongshim Shin Ramyun is a type of popular Korean instant ramen, however, it's kinda spicy. If you don't like spicy foods, I recommend using other types of instant ramen.

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Recipe by Spice the Plate at