Soup Ramen With Shredded Beef Recipe

Name: Soup Ramen With Shredded Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces dried ramen noodles; 12 ounces beef sirloin, half frozen to make slicing easier; 1 1/2 quarts chicken stock; 1 inch piece gingerroot, roughly sliced; 2 garlic cloves, halved; 2 tablespoons sake; 3 tablespoons shoyu, plus; 1 tablespoon shoyu, for stir-frying; 1 bok choy, trimmed and thinly shredded; 2 tablespoons peanut oil; 8 dried shiitake mushrooms, soaked in warm water for 30 minutes, drained and thinly sliced; sea salt, to taste; fresh ground black pepper, to taste

Servings: persons

14 ounces dried ramen noodles
12 ounces beef sirloin, half frozen to make slicing easier
1 1/2 quarts chicken stock
1 inch piece gingerroot, roughly sliced
2 garlic cloves, halved
2 tablespoons sake
3 tablespoons shoyu, plus
1 tablespoon shoyu, for stir-frying
1 bok choy, trimmed and thinly shredded
2 tablespoons peanut oil
8 dried shiitake mushrooms, soaked in warm water for 30 minutes, drained and thinly sliced
sea salt, to taste
fresh ground black pepper, to taste

1
Cook the ramen noodles following the directions onthe package, then drain. Ringse the noodles to remove the starch, then drain in a fine-mesh colander and set aside.
2
Cut the beef into thin strips and leave to thaw completely while preparing the remaining ingredients.
3
Heat the chicken stock in a saucepan, add the ginger and garlic, and simmer gently over medium heat 10 minutes. Remove the flavorings using a slotted spoon and discard. Season the broth with the sake, shoyu and salt and pepper to taste, then remove from the heat.
4
Stir-fry the bok choy in 1 T. of the oil in a skillet or wok over medium heat 1 to 2 minutes, then transfer to a plate. Add the remaining oil to the pan and stir-fry the shiitake and beef over medium heat 2 to 3 minutes until the meat turns pale. Season with 1 T. of the shoyu and salt and pepper and remove fromthe heat.
5
Pour boiling water over the cooked noodles to warm them, then drain them and divide between 4 bowls. Spoon the soup over the noodles and top with the beef, shiitake, and bok choy. Serve hot.

824

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 14 ounces dried ramen noodles, 12 ounces beef sirloin, half frozen to make slicing easier, 1 1/2 quarts chicken stock, 1 inch piece gingerroot, roughly sliced, and more.

Yes, Soup Ramen With Shredded Beef falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soup Ramen With Shredded Beef

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