Gordon Ramsay’s Japanese Ramen with Beef

Name: Gordon Ramsay's Japanese Ramen with Beef
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 8 cups chicken broth; 2 cups water; 4 cloves garlic, minced; 1-inch ginger, grated; 2 tbsp soy sauce; 1 tbsp miso paste; 1 tbsp sesame oil; 2 eggs; 200g ramen noodles; 1 cup sliced mushrooms; 1 cup spinach; 1 green onion, sliced; 100g sliced beef or lamb (alternative to pork); 1 tsp chili flakes (optional)

Author: Tessa

Published: June 11, 2025

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I still remember the first time I tried Gordon Ramsay’s take on Japanese ramen—it was love at first slurp! His version takes the classic dish and elevates it with that unmistakable Ramsay flair. The broth alone is a masterpiece—deep, savory, and packed with umami from the perfect blend of garlic, ginger, and miso.

I was hosting a casual dinner party and needed something impressive but doable. This ramen saved the day! The balance of flavors blew everyone away—earthy mushrooms, tender beef, and those silky noodles swimming in that rich, aromatic broth. Now it’s my go-to when I want to feel like I’m eating at a high-end ramen bar without leaving my kitchen.

What makes Gordon Ramsay’s savory Japanese ramen special? It’s all about layering flavors with precision. No shortcuts, no skimping—just good ingredients treated right. Trust me, once you taste that first spoonful of broth, you’ll understand why this recipe deserves a permanent spot in your rotation.

Why You’ll Love This Gordon Ramsay Savory Japanese Ramen

This isn’t just any ramen—it’s a flavor explosion that’ll make you feel like a pro chef. Here’s why it’s a winner:

Quick magic: Ready in under 40 minutes, yet tastes like it simmered all day
Umami bomb: That broth—garlic, ginger, and miso create layers you’ll want to drink straight from the bowl
Your rules: Swap toppings however you like (extra eggs? Yes please!)
Restaurant wow: It looks gorgeous in the bowl—perfect for impressing guests or just treating yourself

Seriously, the first time I made this, I kept sniffing the steam like it was perfume. That good.

Gordon Ramsay Savory Japanese Ramen - detail 2

Ingredients for Gordon Ramsay Savory Japanese Ramen

Gathering the right ingredients is half the battle with this ramen—but don’t worry, everything’s easy to find. I like to organize mine into three groups before I start cooking. Trust me, it makes the process way smoother when everything’s ready to go!

Broth Essentials

This is where the magic happens. The broth is the soul of the dish, so we’re not cutting corners here.

Aromatics & Seasonings

8 cups chicken broth – Better Than Bouillon works great if you don’t have homemade
2 cups water – For adjusting the broth’s intensity
4 cloves garlic, minced – Fresh is best; that pre-minced stuff just won’t give the same punch
1-inch piece ginger, grated – I keep mine in the freezer for easy grating
2 tbsp soy sauce – Start with this, then taste and add more if needed
1 tbsp miso paste – White or yellow both work beautifully
1 tbsp sesame oil – That nutty aroma makes all the difference

Noodles & Toppings

Now for the fun part—the stuff that makes each bowl unique!

200g ramen noodles – Fresh if you can find them, but dried works too (just follow package times)
2 eggs – We’re going for that perfect 6-minute soft boil
100g sliced beef or lamb – Thin cuts work best; I often use flank steak
1 cup sliced mushrooms – Shiitake are my favorite for their meaty texture
1 cup spinach – Quickly blanched so it stays vibrant
1 green onion, thinly sliced – For that fresh crunch
1 tsp chili flakes (optional) – Because sometimes you need a little heat!

Pro tip: Have everything prepped and ready before you start cooking. Ramen comes together fast once the broth’s simmering!

How to Make Gordon Ramsay Savory Japanese Ramen

Okay, here’s where the fun begins! I’ve made this ramen so many times, I could probably do it in my sleep—but I’ll walk you through each step like I’m right there in the kitchen with you. The key? Timing and layering those flavors. Don’t worry—it’s easier than it looks!

Preparing the Broth

First, grab your favorite heavy-bottomed pot—this is broth-making time! Heat that glorious sesame oil over medium heat until it shimmers. Toss in your minced garlic and grated ginger. Oh, that scent! Sauté for about a minute until fragrant, but don’t let the garlic brown.

Now, pour in your chicken broth and water (careful, it’ll sizzle!). Crank up the heat to bring it to a boil, then reduce to a gentle simmer. Here’s my trick: add the soy sauce first, stir, then whisk in the miso paste until it dissolves completely. Let this magic potion simmer uncovered for 15 minutes—that’s just enough time to develop deep flavors without reducing too much. Taste and adjust the seasoning if needed.

Cooking Noodles and Toppings

While the broth works its magic, let’s multitask! Fill another pot with water for the noodles—get that boiling. For the eggs, I use a small saucepan with just enough water to cover them. Once boiling, gently lower in the eggs with a spoon (room temp eggs work best to prevent cracking). Set your timer for exactly 6 minutes for that perfect jammy yolk.

Heat a skillet over high heat for your beef or lamb—no oil needed if it’s a good non-stick pan. Sear the slices for about 1-2 minutes per side until nicely browned but still tender. Set aside. Quickly blanch the spinach and mushrooms in the noodle water for about 30 seconds—just until vibrant and slightly softened.

Now cook your noodles according to package directions—usually 2-3 minutes for fresh, 4-5 for dried. Drain immediately and rinse briefly under cold water to stop the cooking (this keeps them springy).

Assembling Your Gordon Ramsay Savory Japanese Ramen

The grand finale! Divide those beautiful noodles between two deep bowls. Carefully ladle the hot broth over them—listen to that satisfying slurp sound! Arrange your toppings artfully: sliced beef on one side, mushrooms on the other, spinach nestled in between.

Peel your soft-boiled eggs (pro tip: crack and roll them gently on the counter first) and slice in half—that golden yolk should be just set but still creamy. Place them yolk-side up so they look inviting. Finish with a sprinkle of green onions and a pinch of chili flakes if you like heat.

Now grab your chopsticks, take a deep breath of that incredible aroma, and dive in! The first bite should be a little bit of everything—noodles, broth, and toppings all together. Pure heaven!

Gordon Ramsay Savory Japanese Ramen - detail 1

Tips for Perfect Gordon Ramsay Savory Japanese Ramen

After making this ramen more times than I can count, here are my hard-earned secrets for nailing it every time:

Noodle alert: Cook them 30 seconds less than package says—they’ll keep cooking in the hot broth!
Broth check: Taste after adding half the soy sauce—miso brings saltiness too. You can always add more.
Protein power: Get that skillet screaming hot before adding beef or lamb. You want caramelization, not steaming.
Egg timing: For soft-boiled perfection, use room-temp eggs and an ice bath to stop cooking right at 6 minutes.

Oh, and always slurp loudly—it’s tradition!

Variations of Gordon Ramsay Savory Japanese Ramen

One thing I love about this recipe? How easily you can make it your own! Here are my favorite twists:

Protein swap: Try crispy tofu cubes or shredded chicken instead of beef—they soak up that amazing broth
Veggie boost: Add corn kernels or bamboo shoots for extra crunch
Heat lovers: Stir in chili oil or extra flakes to taste
Noodle fun: Swap ramen for udon or soba noodles when you’re feeling adventurous

My sister adds kimchi to hers—totally not traditional, but crazy delicious!

Serving Suggestions

This Gordon Ramsay savory Japanese ramen is a complete meal in itself, but I love pairing it with small bites for a full experience. Crispy gyoza or quick-pickled cucumbers make perfect sides—their tanginess cuts through the rich broth beautifully. Each hearty bowl serves one hungry person (or two lighter appetites).

Pro tip: Set out extra chili flakes and sesame seeds so everyone can customize their bowl. And don’t forget the big spoons—you’ll want to drink every last drop of that incredible broth!

Storage and Reheating

Here’s how to keep your ramen tasting fresh: store the broth and toppings separately in airtight containers—they’ll last 3 days in the fridge. When reheating, warm the broth gently on the stove (microwaving can make it cloudy). Cook fresh noodles when ready to serve for the best texture. Trust me, that extra minute of effort makes all the difference!

Nutritional Information

Now, I’m no nutritionist, but here’s the breakdown per hearty bowl (because let’s be real—you’re finishing the whole thing!). Each serving packs about 450 calories with 25g of protein to keep you full. You’re looking at 55g carbs from those glorious noodles and just 12g fat—mostly the good kind from sesame oil and beef.

A quick heads up: these numbers are estimates based on my exact ingredients. Your sodium will vary depending on the broth brand and soy sauce amount. But hey—when a bowl tastes this good, who’s counting?

FAQ About Gordon Ramsay Savory Japanese Ramen

Got questions? I’ve got answers! Here are the ones I get asked most about this ramen:

Can I use dried noodles? Absolutely! Just follow the package timing—they usually take 4-5 minutes versus 2-3 for fresh. The texture will be slightly different but still delicious.
What are good vegetarian options? My favorites are extra-firm tofu (crisped up in the pan) or loads of mushrooms. The broth’s so flavorful, you won’t miss the meat!
Help—my broth’s too salty! Easy fix: add a cup of hot water and a teaspoon of sugar. Taste and adjust. Next time, go lighter on the soy sauce—remember miso adds salt too.

Try this recipe and share your twist in the comments! I love hearing how you make it your own.