Simple beef ramen bowl
Japanese ramen bowl packed with flavour
4
Serves
25 mins
Prep Time
15 mins
Cook Time
Recipe author
Kathy Paterson
Hailing from Japan, this hot culinary trend is popular for a reason. Quick and easy to prepare, this vegetable packed beef stock is loaded with flavour. A creative, fun dish where you can encourage everyone at the table to add their own miso and beef.
Hailing from Japan, this hot culinary trend is popular for a reason. Quick and easy to prepare, this vegetable packed beef stock is loaded with flavour. A creative, fun dish where you can encourage everyone at the table to add their own miso and beef.
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Ingredients
Beef
300-400g Quality Mark beef sirloin
i
2 litres beef stock
i
270g ramen noodles
2 tsp sesame oil
4 eggs
1 Tbsp vegetable oil
100g shiitake mushrooms
100g button mushrooms
sliced
1 cup corn
A dash of soy sauce
4 baby bok choy
cut in half lengthwise and steamed
3 spring onions
thinly sliced
4 tsp miso paste
To Serve
2 handfuls of baby spinach
i
watercress
i
chilli oil
i
Method
To Prepare Dish
To Serve
1
Place the beef stock in a saucepan and place over low heat.
2
Cook the ramen noodles in boiling water for 4 minutes.
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3
Drain well, then toss through the sesame oil to prevent noodles sticking.
4
Place the eggs in boiling water and boil for 6 minutes for runny yolks.
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5
Drain and run under the cold tap, then remove their shells.
6
Heat the vegetable oil in a large frying pan over medium heat.
7
Add the mushrooms and cook until lightly coloured. Add the corn and mix to combine.
Nutrition Information per Serving (964g)
This nutrition analysis is based on 4 serves and does not include the watercress or chilli oil to serve.
Energy
2081kJ (497 kcal)
Protein
39.7g
Total Fat
22.4g
Saturated Fat
5.5g
Carbs
30.5g
Dietary Fibre
7.6g
Sodium
2042mg
Iron
5.1mg
Zinc
4.9mg
Vitamin B12
1.5µg
