PREP TIME: 10 min

COOK TIME: 15 min

SERVES: 4

Ingredients: 

1 lb venison steak, trimmed of silver skin and patted dry 

8 cups beef broth 

4 eggs, soft boiled and halved 

4 3-oz packages ramen noodles 

1 cup soy sauce 

½ cup green onions, sliced 

2 garlic cloves, minced 

2 bok choy, rinsed and halved 

2 tsp sesame seeds 

2 chilies, sliced thinly 

2 radishes, washed and sliced thinly 

1 tbsp + 1 tsp miso paste 

1 tbsp olive oil 

2 tsp sesame oil 

Salt and ground black pepper to taste 

Preparation: 

Combine venison steak and soy sauce in a plastic container with a lid or Ziplock bag. Marinate for at least 30 minutes if you are pressed for time, or up to 24 hours. 

Heat oil in a skillet over medium-high heat. Add venison and sear until internal temperature reaches 130 degrees for medium rare, about 3 to 4 minutes per side. 

Remove from skillet and allow to rest for 10 minutes in foil. 

While the venison is resting, combine broth, miso paste, garlic and sesame oil in a saucepan over medium heat and bring to a boil. Once broth is at a slow boil, add ramen noodles. Cook until noodles are soft, about 3 minutes. Season with salt and pepper. 

Transfer broth and noodles to 4 bowls. Slice venison and place on top along with 1 soft boiled egg (halved), green onions, ½ of a bok choy, sesame seeds, chili and radish slices. Enjoy!