Simple Beef Ramen Bowl
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Simple Beef Ramen Bowl

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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.
<b>Prep:</b> 25 mins Prep: 25 mins
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 4 Serves 4
Low Fat Low Fat
Source of iron Source of iron
Low Sodium Low Sodium
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  • 300-400g Quality Mark beef sirloin steak
  • 2 litres good quality beef stock
  • 270g ramen noodles
  • 2 teaspoons sesame oil
  • 4 medium-sized eggs, at room temperature
  • 1 tablespoon vegetable oil
  • 100g shiitake mushrooms, left whole if small
  • 200g button mushrooms, wiped clean and sliced
  • 1 cup frozen corn kernels, optional
  • light soy sauce to season, if needed
  • 4 baby bok choy, cut in half lengthwise and steamed until tender  
  • 3 spring onions, trimmed and thinly sliced
  • 4 teaspoons naturally fermented white miso paste



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.

To serve:  Slice the sirloin as thinly as you can and divide between 4 small dishes. Turn up the heat on the beef stock so it is steaming-hot. Taste and season with soy sauce and salt and pepper, if needed.

Divide the ramen noodles between 4 warmed ramen bowls or large soup bowls. Pour in the steaming-hot beef stock, then add the mushrooms, corn and bok choy. Cut the eggs in half and add to each bowl, topping with spring onions.
Serve each bowl of beef stock with a teaspoon of miso paste to stir through for that delicious umami flavour. Each person then has their own dish of thinly sliced beef to add to their ramen bowl. Dip and swirl the beef pieces into the broth. If cut very thin the beef will change colour. Eat and repeat until you have had enough. 

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 915g
Energy kJ (kcal) 1744 (416)
Protein (g) 36.1
Fat (g) 19.8
Saturated (g) 5.1
Carbohydrate (g) 21.1
Sugars (g) 9.1
Sodium (mg) 565
Iron (mg) 3.5
Zinc (mg) 4.5
Vitamin B12 (ug) 1.6
Selenium (ug) 21.8
  • The very thin slices of sirloin will ‘cook’ a little in the hot stock. If you would prefer, you can pan-fry the sirloin steak, rest then cut into very thin slices.
  • If necessary, remove any fat cap from the sirloin.
  • Place the sirloin in the freezer until well chilled. This will make the sirloin easier to slice thinly.
  • Wilt 2 good handfuls of spinach and divide between each bowl. Top each bowl with a little picked watercress.
  • Ensure you taste the stock for seasoning and for added flavour add finely grated ginger and finely chopped chilli.
  • Drizzle ramen bowls with a little chilli oil.

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