Preheat grill to 400ºF

Season flank steak with kosher salt and black pepper.

Grill flank steak until just medium-rare.

In a pot, heat 1 TBSP of sesame oil over medium-high heat. Add white sliced green onion, garlic, and ginger and sauté quickly for 1-2 minutes.

Add beef broth, miso, and hoisin. Bring to a simmer. Turn down the heat to medium-low and simmer for 5 minutes. Add rice vinegar.

In a pan, sauté carrots and mushrooms for 3-4 minutes.

Heat a medium pot of water over high heat and bring it to a boil.

Add ramen noodles and simmer for 4 minutes. Strain noodles from the water and place them into each bowl.

Add the mushroom mixture and half of the broth into each bowl.

Slice the flank steak against the grain and place 4 oz into each bowl.

Garnish with cilantro and sliced green onions.