Ingredients
Scale
- 1 teaspoon olive oil
- 1 pound beef belly (sliced into strips)
- 3 garlic cloves (minced)
- 2 teaspoons ginger (fresh and minced)
- 1 cup sliced shiitake mushrooms
- ½ cup grated carrots
- 6 cups chicken broth
- 3–4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice apple vinegar
- 6 oz ramen noodles
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sear beef belly slices until crispy, then remove from pot.
- In the same pot, sauté garlic, ginger, carrots, and mushrooms until tender.
- Slowly add warm chicken broth while scraping up brown bits from the bottom. Stir in soy sauce, rice apple vinegar, and sesame oil; simmer uncovered for about 10 minutes.
- Add ramen noodles to the pot and cook according to package instructions until softened.
- Serve hot in bowls topped with seared beef belly slices and any desired toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Searing, Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 5g
- Sodium: 950mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 78mg