Beef ramen with soba noodles
Salt-reduced liquid beef stock
30 g, 3cm piece, thinly sliced
20 g, (2tbs), optional
Dry soba noodles (100% buckwheat)
1 medium, thinly sliced
1 medium, halved, thinly sliced diagonally
100 g, thinly sliced
Beef, eye fillet, lean, raw, untrimmed
250 g, fat trimmed, thinly sliced (buy300g)
Baby spinach leaves
3 cup(s), (90g)
2 individual, thinly sliced
- 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.
- Meanwhile, cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- 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.
- Divide noodles and spinach among serving bowls. Ladle over hot soup. Serve topped with shallots.