Beef Ramen

Storing and Planning Ahead

Best eaten at once. Keep the broth in the fridge for 2 days and cook fresh noodles when reheating.

Making Beef Ramen

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1. Lower the eggs into a pan of simmering water and cook for 6 minutes. Transfer to iced water for 5 minutes, then peel and halve.

   Mark done Start 6 min timer

2. Simmer the stock, soy sauce, mirin, garlic and ginger for 12 minutes. Strain out the garlic and ginger if you like.

   Mark done Start 12 min timer

3. Cook the noodles in a separate pan of boiling water for 4 minutes, or as the pack says. Drain well and divide between 2 bowls.

   Mark done Start 4 min timer

4. Lay the raw beef slices over the noodles and pour the boiling broth over the top. The beef cooks in the heat.

   Mark done

5. Add the eggs, spring onions, sesame oil and chilli oil and serve at once.

   Mark done

Tips for Success

• Cook the noodles separately so the broth stays clear.
• Slice the beef as thin as you can.
• Have the broth boiling when it goes over the beef.

Serving Ideas

Gyoza · Pickled ginger · Cucumber salad · Edamame

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.