1) Ramen Broth

- Crush 6 garlic cloves. Roughly chop a 1-inch piece of ginger. Quarter the white mushrooms. Cut 1 lime in half.

- In a large pot, add 8 cups of beef broth, the quartered white mushrooms, the chopped ginger, crushed garlic, 1 tbsp fish sauce, 2 tbsp hoisin sauce, ¼ cup soy sauce, and the halved lime

- Bring to a simmer and let the flavors develop, about 30 minutes

- Once the flavors have developed, strain out the solid elements and keep the broth warm.

2) Steak

- Place your steak in the freezer for 20 minutes. Once out of the freezer, thinly slice the steak against the grain

- In a large fry pan over high heat, add 1 tbsp butter and your sliced steak. Season with salt and pepper

- Cook to your preferred doneness, and set aside

3) Noodles & Garnishes

- In a large pot, bring water to a boil. Add the eggs and boil for 6 minutes. Once cooked, run them under cold water. Peel and set aside

- In a small fry pan over medium heat, add 1 tsp butter and the mushroom blend. Cook, season with salt and pepper, and set aside

- Add the ramen noodles to the broth. Cooking time is based on the instructions on the package (*Do NOT use the flavor packet from the ramen noodles*)

- Cut the lime in wedges. Thinly slice the green onions and red chilis. Set aside

4) Serving

- Scoop some noodles and broth in a bowl

- Add your sautéed mushroom blend, sliced steak, a soft boiled egg, red chilis, and green onions

- Sprinkle with sesame seeds and a fresh squeeze of lime