Step 1

Combine the steak and gluten free soy sauce in a bag and allow to marinate in the refrigerator for 2 hours. Take out, pat dry, and allow to sit for 20 minutes.

Step 2

Heat coconut oil in a medium skillet over medium-high heat. Add steak to pan and allow to cook for 2-3 minutes before flipping and searing the other side. You want an internal temperature of 130 degrees as the steak will continue to cook when you add it to the hot soup. Remove from the skillet and allow it to rest. Slice into thin strips.

Step 3

Add the broth, miso paste, garlic, and sesame oil to a pot and bring to a low boil over medium heat. Add in your ramen noodles and cook according to package directions. Ramen cooks quickly! Taste for salt and pepper and add if needed.

Step 4

Once the ramen is done, pour into a bowl. Top with your steak and toppings of choice. Pick up your chopsticks and get slurping!