Ingredients
Scale
- 1 teaspoon olive oil
- 1 pound beef belly (sliced into strips)
- 3 garlic cloves (minced)
- 2 teaspoons ginger (fresh and minced)
- 6 cups chicken broth
- 3–4 tablespoons soy sauce or liquid aminos
- 2 tablespoons sesame oil
- 2 tablespoons rice apple vinegar (unsweetened)
- 1 cup sliced shiitake mushrooms
- ½ cup grated carrots
- 6 oz ramen noodles
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sear beef belly slices until crispy, about several minutes per side. Remove and set aside.
- In the same pot, sauté minced garlic, ginger, carrots, and mushrooms until tender.
- Slowly add chicken broth to deglaze the pot while scraping up any brown bits. Stir in soy sauce, sesame oil, and rice apple vinegar; cook uncovered for about 10 minutes.
- Add ramen noodles to the pot and stir occasionally until cooked through.
- Serve hot in bowls topped with crispy beef slices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Searing, Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg