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Ramen Noodle and Beef Pho Recipe

Ramen Noodle & Beef Pho Recipe
Ramen Noodle and Beef Pho Recipe
Total time:


For the Broth

  • 1 tablespoon of sesame oil
  • 1 inch sliced piece of peeled fresh ginger
  • 6 smashed garlic cloves
  • 2 smashed and broken up lemon grass
  • 96 ounces of chicken stock
  • ¼ cup of soy sauce
  • 2 tablespoons of miso paste
  • salt and pepper to taste

For the Toppings

  • 4 cups of cooked egg ramen noodles
  • 2 cups of cooked rice stick noodles
  • 3 heads of bok choy, quartered
  • 3 thinly sliced fresno peppers
  • 1 bunch of sliced green onions
  • 1 cup of sliced maitake mushrooms
  • 1 cup of sliced oyster mushrooms
  • 1 cup of shiitake mushrooms
  • 2 cups of matchstick carrots
  • 2 cups of sprouts
  • 4 hard boiled eggs
  • 1 pound of thinly sliced flank steak
  • sliced red cabbage for garnish
  • cilantro leaves for garnish


1. Broth: Add the sesame oil to a large pot over medium heat and lightly brown the ginger, garlic and lemongrass, about 3 to 4 minutes.

2. Next, add in the stock, soy sauce, miso paste and salt and pepper and bring to a boil. Once boiling, turn down the heat and simmer over low.

3. Bowl 1: Add some of the egg noodles to a bowl and add in some bok choy, carrots, sprouts, oyster mushrooms, shiitake mushrooms, some flank steak slices and cover in broth. Garnish with red cabbage and green onions.

4. Bowl 2: Add some rice noodles to a bowl and add in some bok choy, carrots, sprouts, maitake mushrooms, oyster mushrooms, shiitake mushrooms, and hard-boiled eggs and cover with broth. Garnish with fresno pepper slices, green onions and cilantro leaves.

Recipe created by Chef Billy Parisi

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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