Sticky Beef Miso Ramen Bowls
These Sticky Beef Miso Ramen Bowls are saucy, creamy, and packed with protein. The noodles simmer right in a coconut miso broth, so dinner is ready in 30 minutes flat!
Servings 4 Servings
Calories 698kcal
Ingredients
For the Sticky Beef:
- ½ Cup Chicken Broth
- 2 Teaspoons Arrowroot or cornstarch
- 3 Tablespoons Dark Soy Sauce or low sodium soy sauce
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Sesame Oil
- ¼ Teaspoon Ground Black Pepper or white pepper
- 1 Tablespoon Avocado Oil
- 1 Pound Lean Ground Beef 93/7
- 1 Tablespoon Ginger minced
- 1 Tablespoon Garlic minced
For the Broth:
- 1 Tablespoon Red Curry Paste
- 1 Tablespoon White Miso
- 1 Tablespoon Cashew Butter or peanut butter
- 2 Tablespoons Dark Soy Sauce or low sodium soy sauce
- 1 Tablespoon Maple Syrup
- 2 ½ Cups Chicken Broth
- 14 Ounce Can Full Fat Coconut Milk
- 1 Teaspoon Kosher Salt
- 6 Ounces Uncooked Ramen Noodles
Garnishes:
- Chopped Cucumbers
- Sesame Seeds
- Cilantro
- Chili Crisp Oil
Instructions
- To make these ramen bowls, start with the sticky sauce. In a small bowl, whisk the 1/2 cup of chicken broth with the arrowroot or cornstarch until smooth and lump-free. Then whisk in the dark soy sauce, maple syrup, sesame oil, and pepper, and set it aside.
- Next, heat the avocado oil in a large, deep skillet over high heat. When it’s hot, add the ground beef and leave it alone for 3-4 minutes so it can get brown and crispy on the bottom. Then mash it into small pieces and keep cooking, stirring only occasionally, until it’s browned all over.
- Reduce the heat to medium and add the ginger and garlic, stirring for about 1 minute. Pour in the sauce and stir for 1 more minute, until the beef is sticky and well coated. Transfer the beef to a plate.
- In the same pan, add the red curry paste, white miso, cashew butter, dark soy sauce, and maple syrup, and stir everything into a thick paste. Pour in the chicken broth, coconut milk, and kosher salt, and whisk again until smooth. Add the ramen noodles and simmer for 5-10 minutes, until they’re cooked through, then remove the pan from the heat.
- To serve, divide the noodles between four bowls. Add a big scoop of sticky beef to each bowl, then ladle the broth over top. Finish with chopped cucumbers, sesame seeds, cilantro, and a drizzle of chili crisp, and enjoy!
Nutrition
Calories: 698kcal | Carbohydrates: 44g | Protein: 36g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 3606mg | Potassium: 837mg | Fiber: 2g | Sugar: 8g | Vitamin A: 604IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 9mg
