Beef ramen with soba noodles
8
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
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