Surf and Turf Ramen

Tender filet mignon slices and sautéed shrimp in a rich miso-garlic broth with umami depth.

Ingredients

• 4 cups beef broth (preferably homemade or low-sodium)
• 2 tablespoons white miso paste
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 4 portions dried ramen noodles (seasoning packets discarded)
• 8 ounces large shrimp, peeled and deveined
• 6 ounces filet mignon or beef tenderloin, thinly sliced against the grain
• 1 tablespoon soy sauce
• 1 tablespoon butter (for finishing the broth)
• 1 teaspoon black pepper
• Kosher salt, to taste
• 3 green onions, thinly sliced (plus more for garnish)
• 1 tablespoon sesame seeds

Preparation

1. In a saucepan, bring beef broth to a gentle simmer. Whisk in white miso, soy sauce, sesame oil, and minced garlic. Simmer uncovered for 5–7 minutes to infuse flavors. Swirl in butter and season with black pepper and salt to taste.
2. Heat a skillet over medium-high. Season shrimp lightly with salt and pepper. Sear in a bit of oil for 1–2 minutes per side, until pink and just cooked through. Remove and set aside.
3. Wipe out skillet and heat until very hot. Season filet mignon with salt and pepper, then flash-sear beef slices for about 30 seconds per side, just until browned but still rare inside. Reserve.
4. Bring a pot of salted water to a boil. Cook ramen noodles according to package directions; drain well.
5. Divide cooked noodles among bowls. Ladle hot miso-garlic broth over noodles.
6. Arrange seared beef and shrimp on top. Garnish with green onions, sesame seeds, and desired toppings: crispy garlic chips, microgreens, truffle oil, tobiko, sliced radish, and extra green onions.