Rich ramen noodle soup with tender beef, vegetables and savoury broth.
Prep 20 min
Cook 35 min
Serves 4
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400 g
Ramen noodles
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400 g
Beef strips
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1 litre
Beef stock
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4 tbsp
Soy sauce
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3 cloves
Garlic
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1 tbsp
Ginger
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150 g
Mushrooms
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2
Pak choi
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3
Spring onions
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1
Heat a little oil in a large saucepan and quickly brown the beef strips in batches before setting aside.
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2
In the same pan, cook garlic and ginger for 1 minute until fragrant.
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3
Pour in the beef stock and soy sauce and bring to a simmer.
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4
Add sliced mushrooms and cook gently for 10 minutes to deepen the flavour of the broth.
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5
Return the beef to the saucepan and simmer gently until tender.
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6
Cook the ramen noodles separately according to packet instructions and drain.
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7
Add pak choi to the broth during the final 2–3 minutes of cooking so it softens slightly while remaining vibrant.
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8
Divide the noodles between bowls and ladle over the hot broth and beef.
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9
Finish with sliced spring onions before serving immediately.