Truffled Rib-Eye Steak Ramen
with Mushrooms, Bok Choy & Sesame Seeds
- Soy
- Wheat
- Milk
- Sesame
Seared rib-eye steak, sliced against the grain, is fanned over silky ramen noodles in a rich mushroom and pork broth. Button mushrooms, bok choy, and napa cabbage add earthy depth and tender bite, while truffle butter stirred into the broth at the finish lends a luxurious, aromatic richness. Scallion greens and sesame seeds complete the bowl.
Ingredients
2 g
Truffle Seasoning
2 unit
Pork Ramen Stock Concentrate
8 ounce
Button Mushrooms
1 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 tablespoon
Black Truffle Butter
(Contains: Milk)
4 ounce
Bok Choy and Napa Cabbage
16 ounce
Grass-Fed Rib-Eye Steak
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 unit
Mushroom Stock Concentrate
2 clove
Garlic
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
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 steak* dry with paper towels; season generously all over with salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned and cooked to desired doneness, 4-7 minutes per side.
Turn off heat; transfer to a cutting board to rest for at least 5 minutes.
Heat a drizzle of oil in a medium pot (large pot for 4 servings) 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 steak against the grain.
Divide noodles and broth between bowls. Fan steak over top. Garnish with scallion greens and sesame seeds. Sprinkle with truffle seasoning to taste. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The peanut satay sauce and spicy cucumber salad made for a tasty, well-balanced bowl that many customers loved. 🎉 Some found the chili sauce overpowered the peanut flavor; others wished the satay sauce had a stronger peanut taste.
- Ease of prep: Quick and easy to pull together, with the microwavable grain blend keeping things simple and hands-on time low.
- Suggestions: Add a little less satay sauce if you prefer a milder heat, and consider using jasmine rice in place of the multigrain blend if you find the grain flavor clashes with the other ingredients.
- Leftovers: One customer noted the dish tasted even better the next day, making it a solid option for meal prep.
