Truffled Beef Tenderloin Ramen
in a Pork Broth with Mushrooms, Bok Choy & Sesame Seeds
- Soy
- Wheat
- Sesame
- Milk
Indulge in a decadent bowl of ramen topped with juicy beef tenderloin and elevated with earthy truffle seasoning. Mushrooms, garlic, and scallions flavor a rich broth in which springy noodles and crisp bok choy and napa cabbage cook to perfection. Truffle butter adds more rich flavor, and a shower of nutty sesame seeds tops it all off!
Ingredients
2 clove
Garlic
2 unit
Scallions
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 unit
Mushroom Stock Concentrate
2 unit
Pork Ramen Stock Concentrate
4.5 ounce
Ramen Noodles
(Contains: Wheat)
4 ounce
Bok Choy and Napa Cabbage
1 tablespoon
Sesame Seeds
(Contains: Sesame)
10 ounce
Beef Tenderloin Filets
8 ounce
Button Mushrooms
2 g
Truffle Seasoning
2 tablespoon
Truffle Butter
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
• Pat beef* dry with paper towels; season generously all over with salt and pepper. • Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium- high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board. Tent with foil to keep warm until ready to serve.
• Heat a drizzle of oil in pot used for beef over medium-high heat. Add mushrooms and cook, stirring occasionally, until beginning to soften, 2-3 minutes. • Stir in garlic and scallion whites. Cook, stirring frequently, until veggies are tender, 2-3 minutes.
• Stir half the soy sauce (all for 4 servings) into pot with veggies. Cook, stirring, until liquid is mostly evaporated, 30 seconds. • Stir in 4 cups water (71⁄2 cups for 4), mushroom stock concentrates, and pork ramen stock concentrates. • Bring to a boil, then add noodles. Cook, stirring, until just tender, 1-2 minutes.
• Turn off heat. Add bok choy and napa cabbage and truffle butter. Stir until butter has melted and veggies are wilted, 30-60 seconds.
• Thinly slice beef against the grain. • Divide noodles and broth between bowls. Fan beef over top. Garnish with scallion greens and sesame seeds. Sprinkle with truffle seasoning to taste. Serve.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, savory broth and truffle seasoning, though some found it overpowering or too salty.
- Ease of prep: Surprisingly easy to make, with minimal prep and dishes; some found it took longer than expected.
- Suggestions: Consider reducing salt, adding more veggies, or serving with a side of gyoza for extra flavor 🥟.
- Portions: Generous servings with plenty of leftovers; some wanted more noodles or beef.
- Beef quality: Mixed reviews; many praised the tender steak, while others found it tough or low quality.
Reviews from our home cooks
Making it was surprisingly easy! More straightforward than the chicken ramen in shoyu broth and with fewer pans to clean at the end. Soup was tasty, even if the broth was a little salty. Will definitely order again! Note that this was a LOT of mushrooms for two people, a smaller box would work just as well.
OMG good. Only cooking suggestion is to do the beef like traditional ramen/Pho and slice thin and add at the end to cook it perfectly like I did. Recipe is a travesty to murder tenderloin by cooking it like that and for that long in oil.
I would give this recipe 5 stars if possible. The steak was delicious. The veggies were crisp. The quantity and quality were great. The truffle butter and seasonings leveled up this ramen. Please offer this recipe again.
Best ramen recipe yet! Loved the deep savory mushroom flavor throughout with the addition of steak vs the usual chicken. More round, filling flavors.
This was great! I had never had truffle before, so this was a great way to introduce myself to it! Very tasty and easy to make! There were minimal dishes used as well, so a relatively quick clean up!
Wonderful, I loved the beef, Mushrooms & Ramen! But I had to use half the Truffle seasoning. It was too strong of a flavor for me. I used all of the Truffle Butter but should've used half. It's okay of a flavor.
The Ramen soaked up all of the broth, we had to add hot water which helped to make it less salty as well. It needed more bok choy. In general HF needs to increase the vegetable portions or always have the option to double them.
We cut the amount of mushrooms by a third. And chopped/cut the produce while the meat cooked. Other than those 2 tweaks, it was AMAZING! One of our favorite. Delicious!
This dish is amazing! The cut of meat was generous and tender. The soup was deliciously seasoned and we couldn't even finish it. So lucky us, leftovers. Great menu item. You guys are killing it.
Wish I could give this 10 stars. It came together fairly easily but it was better than almost any restaurant ramen. My husband was impressed!
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