Beef ramen with oyster mushrooms

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Preparation info
  • Serves

    2

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
Ramen

By Heather Whinney

Published 2018

  • About

Colloquially known as ‘marketplace noodles’, this has long been enjoyed as a quick and simple lunch in many parts of Asia. Here, the cooking liquor from the beef is used as the broth, rather than a separate stock, which makes the dish even easier to whip up. Just double the quantities to serve 4.

Ingredients

For the beef base

  • 500 ml/17 fl oz/generous 2 cups water

Method

  1. Pour the water for the base into a pan and bring it to the boil. Add the beef steak and cook for about 20 minutes, until tender. Remove the meat and set to one side; when cool enough, slice it into thin strips.
  2. Strain the cooking liquid through a sieve or strainer into a jug or bowl, add the light soy sauce and then set to one side.
  3. Season the beaten