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Simple Beef Ramen Bowl

Japanese Ramen Recipe Packed with Flavour

4

Serves

25 mins

Prep Time

15 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

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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High Iron

Low Fat

Low Sodium

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Beef,

Dinner,

Lunch,

Ingredients

Beef

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300-400g quality mark beef sirloin

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2 litres beef stock

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270g ramen noodles

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2 tsp sesame oil

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4 eggs

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1 tbsp vegetable oil

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100g shiitake mushrooms

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100g sliced button mushrooms

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1 cup corn

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A dash of soy sauce

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4, cut in half lengthwise and steamed baby bok choy

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3 thinly sliced spring onions

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4 tsp miso paste

To serve

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2 handfuls baby spinach

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watercress

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chilli oil

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Method

To Prepare Dish

To Serve

1

Place the beef stock in a saucepan and place over low heat.

2

Cook the ramen noodles in boiling water for 4 minutes.

3

Drain well, then toss through the sesame oil to prevent noodles sticking.

4

Place the eggs in boiling water and boil for 6 minutes for runny yolks.

5

Drain and run under the cold tap, then remove their shells.

6

Heat the vegetable oil in a large frying pan over medium heat.

7

Add the mushrooms and cook until lightly coloured. Add the corn and mix to combine.

More info

Nutrition Information per Serving (915g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1744 (416)kJ

Protein

36.1g

Total Fat

19.8g

Saturated Fat

5.1g

Carbs

21.1g

Sugars

9.1g

Sodium

565mg

Iron*

3.5mg

* Percentage of recommended daily intake (Aust/NZ)

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