Ginger Beef Ramen

1 lb ground beef

3 tbsp fresh ginger, minced

2 cloves garlic, minced

1/2 yellow onion, small diced

1 serrano pepper, thinly sliced

2 tbsp sesame oil

2 tbsp white miso

4 cups beef bone broth

5 oz package sliced shiitake mushrooms

5 oz curly noodles (I used the Ka-Me brand)

1 tbsp coconut aminos

To serve: soft boiled egg, sliced green onion tops

Heat sesame oil in a medium pot over medium heat. Add ginger, garlic, onion, and serrano. Season with a pinch of salt and sauté for 5 minutes. Stir in miso paste until combined and cook another 2-3 minutes. Add broth and mushrooms, and bring to a simmer. Cover and let simmer for 20 minutes. Meanwhile, cook in the beef in a medium sauté pan. When cooked through, set aside on a paper towel lined plate. Stir in noodles and coconut aminos and lightly simmer, uncovered for 3 minutes. Stir in beef and let simmer another 5 minutes. To serve, top with a soft boiled egg (Bring water and egg to boil. Turn off heat and let sit 6-7 minutes. Run under cool water) and green onions.