Beef ramen with oyster mushrooms

Name: Beef ramen with oyster mushrooms
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 2
Cuisine: Japanese
Ingredients: salt and ground white pepper, to taste; 1 spring onion/scallion, finely chopped; 75 g/3 oz courgette/zucchini; 5 ml/1 tsp sesame oil, for drizzling; 225 g/8 oz fresh ramen noodles; 75 g/3 oz beef, such as rump steak; 45 ml/3 tbsp vegetable oil; 2 eggs, beaten; 30 ml/2 tbsp light soy sauce; 4 oyster mushrooms; 2 garlic cloves, peeled and crushed; 5 ml/1 tsp white sesame seeds, toasted; 1 dried red chilli, finely sliced; 500 ml/17 fl oz/generous 2 cups water

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

Asia
Lunch
Main course
Soup

Method

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.
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.
Season the beaten