Shoyu beef and Chinese leaf ramen

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

By Heather Whinney

Published 2018

  • About

This pure-tasting ramen dish uses a light stock base made from chicken rather than pork or beef, since this allows the flavour of the finely sliced beef and the delicate taste of the Chinese leaf to shine through. Seaweed adds to the umami notes, as well as contributing briny salinity.


For the base


  1. First, prepare the beef. Put the steak on a plate, mix together the soy sauce, mirin, salt and pepper, and pour it over the steak. Turn to coat.
  2. Heat the sunflower oil in a frying pan or skillet over a medium-high heat, then add the steak and cook for about 4 minutes each side, depending on the thickness and your preference. Remove to a plate and leave to rest