Truffled Beef Tenderloin Ramen
with Mushrooms, Bok Choy & Sesame Seeds
- Soy
- Wheat
- Milk
- Sesame
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 g
Truffle Seasoning
2 unit
Pork Ramen Stock Concentrate
8 ounce
Button Mushrooms
10 ounce
Beef Tenderloin Steak
1 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 tablespoon
Black Truffle Butter
(Contains: Milk)
4 ounce
Bok Choy and Napa Cabbage
2 clove
Garlic
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 unit
Mushroom Stock Concentrate
2 unit
Scallions
4.5 ounce
Ramen Noodles
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
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 (7½ 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, flavorful broth, though some found the truffle seasoning overpowering; adjust to taste 🍲.
- Ease of prep: Generally easy to prepare, with clear instructions; grilling the steak rare worked well for some.
- Suggestions: Consider adding water chestnuts or celery for texture; some preferred less mushroom and more vegetables.
- Leftovers: Storing noodles separately from broth helps maintain texture for reheating; flavors develop nicely overnight.
- Portions: A filling meal for most; some found it perfect for sharing or having extras for lunch.
