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Simple beef ramen bowl

Japanese ramen bowl packed with flavour

4

Serves

25 mins

Prep Time

15 mins

Cook Time

Kathy Paterson

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

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300-400g Quality Mark beef sirloin

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2 litres beef stock

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270g ramen noodles

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2 tsp sesame oil

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4 eggs

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1 Tbsp vegetable oil

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100g shiitake mushrooms

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100g button mushrooms

sliced

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1 cup corn

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A dash of soy sauce

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4 baby bok choy

cut in half lengthwise and steamed

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3 spring onions

thinly sliced

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4 tsp miso paste

To Serve

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2 handfuls of baby spinach

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watercress

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chilli oil

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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