Simple Beef Ramen Bowl
Japanese Ramen Recipe Packed with Flavour
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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300-400g quality mark beef sirloin
2 litres beef stock
270g ramen noodles
2 tsp sesame oil
1 tbsp vegetable oil
100g shiitake mushrooms
100g sliced button mushrooms
1 cup corn
A dash of soy sauce
4, cut in half lengthwise and steamed baby bok choy
3 thinly sliced spring onions
4 tsp miso paste
2 handfuls baby spinach
To Prepare Dish
Place the beef stock in a saucepan and place over low heat.
Cook the ramen noodles in boiling water for 4 minutes.
Drain well, then toss through the sesame oil to prevent noodles sticking.
Place the eggs in boiling water and boil for 6 minutes for runny yolks.
Drain and run under the cold tap, then remove their shells.
Heat the vegetable oil in a large frying pan over medium heat.
Add the mushrooms and cook until lightly coloured. Add the corn and mix to combine.
Nutrition Information per Serving (915g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)