Soup Ramen With Shredded Beef |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Easy Japanese Cooking by Emi Kazuko. Uyeno loved this. 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 |
Directions:
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.
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