Asian Style Ramen Broth Bowl

The umami-rich soy sauce and beef broth with thick springy ramen noodles is topped off with tender marinated beef strips and colorful vegetables. Featuring Custom Culinary Alfa^®Gold Label Beef Base, the Asian Style Ramen Broth Bowl (Shoyu Style) combines marinated hard-boiled eggs, beef flank, exotic vegetables, and noodles – all in one bowl.

Made with:

D141051 - Gold Label Beef Base

What You'll Need

* Yield = 4 Portions

Quantity

Ingredients

90 gms

Fresh Ramen Noodles, Prepared, Hot

20 gms

Bok Choy Leaves, Blanched

10 gm

Fresh Enoki Mushrooms

1 nos

Thai Red Chilies, Thin Sliced

15 gms

Fresh Bean Sprouts

Marinated Hard Boiled Egg:

250 gms

Water

250 gms

Soy Sauce

250 gms

Sake (optional)

125 gms

Sugar

125 gms

Mirin

20 gms

Green Onions, Sliced

For the Broth:

20 gms

Vegetable Oil

10 gms

Ginger, grated

10 gms

Garlic cloves, crushed

50 gms

Spring onions, sliced, greens and whites separated

5 gms

Gold Label Beef Base (1.25Ltr water)

25 gms

Soya Sauce

5 gms

Sugar

400 gms

Thin Cut Beef Steak

Preparation

For the marinated Hard-Boiled Egg recipe, rinse eggs and place into a small stainless-steel pan- cover with marinate, place film wrap on top and keep eggs submerged for 8-12 hours refrigerated. Discard marinating liquid and carefully slice eggs in half lengthwise, hold refrigerated.
Heat the oil in a large saucepan on a medium heat. Fry the ginger, garlic and white parts of the spring onion for 2 mins until golden and fragrant. Pour the stock into the pan and cover. Simmer for 5 mins.
Add the soy sauce and sugar to the broth. Thinly slice the beef steak into 1cm strips. Add to the broth with the vegetables and noodles. Cook for 5 mins over a medium high heat until the beef is cooked through and the noodles are tender.
Divide the ramen between 4 bowls. layer noodles, broth, proteins, vegetables, and toppings in bowl.