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Beef Ramen

Beef Ramen soup recipe with eggs
Credit: Whisk Media Group
Recipe by: Australian Eggs
Average: 4.4 (64 votes)
466 Collected
Prep:  10 mins
Cook:  25 mins
Serves:  4
This stunning beef ramen soup recipe is popular for a reason. Made with stock, beef strips and mixed vegetables then topped with a poached egg on top for extra protein this soup recipe is also great for entertaining.

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  1. Heat oil in a large deep saucepan over medium heat. Add garlic, ginger and chilli. Cook for 2 minutes or until aromatic. Add chicken stock, soy sauce, rice wine vinegar and 3 cups of water and bring to the boil
  2. Add corn and broccolini to stock. Cook broccolini for 2 minutes and corn for 5 minutes or until tender. Remove corn and place on a chopping board. Transfer broccolini to a bowl. Add mushrooms to stock and cook for 3 minutes. Remove with a slotted spoon to bowl with broccolini. Add noodles to stock and cook for 4 minutes. Cut kernels from corn
  3. Meanwhile, heat a frying pan over a medium high heat. Rub oil over steak and season. Cook for 3-4 minutes each side for medium-rare. Transfer to a plate and stand for 10 minutes. Thinly slice
  4. Bring a medium saucepan of water to the boil. Reduce heat to low, and when bubbles subside, use a spoon to stir the water until a whirlpool forms. Break an egg into a small bowl and gently slide into whirlpool. Cook for 3 minutes or until white is cooked. Use a slotted spoon to transfer egg to a plate. Repeat with remaining eggs
  5. Place noodles and stock into serving bowls. Top soup with broccolini, corn, mushrooms, beef and an egg. Sprinkle with onions, sesame seeds and chilli. Serve

Reviews for Beef Ramen

Average: 4.4 (64 votes)