Shortcut Pho Ramen With Beef and Mushrooms
(Image via Lisa Hubbard / Bon Appetit)


  • 1tsp

    Vegetable Oil

  • 1/2


  • 4

    Garlic Clovescrushed

  • 1

    Garlic (3-inch piece)peeled

  • 2 1/2cups

    Low-Salt Beef Broth

  • 1

    Whole Star Anise

  • 1

    Cinnamon Stick (3-inch piece)

  • 2cups

    Mixed Mushroomsthinly sliced or torn

  • 1

    Scallionthinly sliced

  • Kosher Salt

  • 2packages

    Instant Ramennoodles only

  • 1 1/2lb

    Beef Eye Roundsliced crosswise 1/8″ thick

  • Bean Sproutsthinly sliced

  • Fresh Basil Leavesthinly sliced

  • Serrano Chilesthinly sliced
  1. Heat oil in a medium pot over medium heat.
  2. Add onion, cut side down, along with garlic and ginger. Cook, stirring occasionally, until garlic is golden, three to four minutes.
  3. Add water, broth, star anise and cinnamon; bring to a boil. Reduce heat and simmer until flavors meld, about seven to eight minutes.
  4. Add mushrooms and simmer for two minutes. Add scallions and season to taste with salt.
  5. While soup simmers, boil ramen noodles until tender but still al dente. Drain and divide among bowls.
  6. Add beef slices to soup and simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.
  7. Discard ginger, garlic, star anise and cinnamon. Ladle broth into bowls.
  8. Garnish with bean sprouts, basil and sliced chiles.