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Photo of Beef ramen with soba noodles by WW

Beef ramen with soba noodles

10
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Moderate
This warm, satisfying flavourful soup is hearty with fresh shiitake mushrooms, sliced beef, fresh spinach leaves and punchy with a hit of thinly sliced ginger

Ingredients

Salt-reduced liquid beef stock

4 cup(s)

Fresh ginger

30 g, 3cm piece, thinly sliced

Soy sauce

2 tbs

Mirin seasoning

1 tbs

Wakame seaweed

20 g, (2tbs), optional

Dry soba noodles (100% buckwheat)

180 g

Sunflower oil

1 tbs

Brown onion

1 medium, thinly sliced

Miso paste

2 tbs

Carrot(s)

1 medium, halved, thinly sliced diagonally

Shiitake mushrooms

100 g, thinly sliced

Beef eye fillet, raw

250 g, fat trimmed, thinly sliced (buy300g)

Baby spinach

3 cup(s), (90g)

Green shallot(s)

2 individual, thinly sliced

Instructions

  1. Place stock, ginger, soy, mirin, wakame and 2 cups (500ml) water in a large saucepan over medium-high heat and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes. Strain stock into a large bowl or jug. Discard solids.
  2. Meanwhile, cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  3. Heat oil in same cleaned saucepan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add reserved stock and bring to the boil. Whisk in miso. Add carrot and mushroom and reduce heat. Simmer for 5 minutes or until carrot is tender. Add beef and remove from heat.
  4. Divide noodles and spinach among serving bowls. Ladle over hot soup. Serve topped with shallots.

Notes

TIP: Miso paste is a Japanese condiment made from fermented soy beans and can be white, red or brown. It is available in the Asian section of most supermarkets or from Asian grocery stores. Wakame is a dried edible seaweed used in Japanese soups, stews and salads. It is available in the Asian section of some supermarkets or from Asian grocery stores.

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