Photo of Beef ramen with soba noodles by WW

Beef ramen with soba noodles

10
10
6
SmartPoints® value per serving
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

beef stock

4 cup(s), (salt-reduced)

fresh ginger

30 g, 3cm piece, thinly sliced

soy sauce

2 tbs

mirin

1 tbs

Seaweed, wakame

20 g, (2tbs), optional

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

trimmed beef scotch fillet

250 g, fat trimmed, thinly sliced

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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