Beef Ramen Broth

Beef Ramen Broth

A rich, soothing bowl of comfort, this Beef Ramen Broth combines Potts’ Beef Stock with soft noodles, fresh toppings and deep savoury flavour for a restaurant-quality result at home. It’s quick, customisable and perfect for a satisfying, warming meal any day of the week.

 

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Beef Ramen Broth

Beef Ramen Broth

A rich, soothing bowl of comfort, this Beef Ramen Broth combines Potts’ Beef Stock with soft noodles, fresh toppings and deep savoury flavour for a restaurant-quality result at home. It’s quick, customisable and perfect for a satisfying, warming meal any day of the week.

 

Gluten Free

Ingredients

  • 1 x can of Potts’ beef stock
  • 5 cm piece of ginger
  • 1 tbsp of white miso
  • 3 spring onions
  • 1 red chilli
  • 5 Shitake mushrooms
  • 1 Ribeye steak
  • 2 eggs
  • 1 head of Pak Choi

Instructions

  1. Prepare ingredients.
  2. Thinly slice the spring onions and leave to sit in cold water.
  3. Take a 5cm piece of ginger and slice lengthways.
  4. Slice a red chilli.
  5. Prep Pak Choi and slice or halve Shitake mushrooms.
  6. Rub olive oil on Rib Eye and cook in a very hot pan c. 3-4 minutes on each side and then leave to rest.
  7. Boil 2 eggs in a pan of water for 6 minutes and then place in ice cold water to prevent them from cooking further.
  8. Place a can of beef stock in a pan, with ginger slices, a tablespoon of white miso and a spring onion and heat, whisking the miso in.
  9. Once hot add mushrooms and noodles.  Add Pak Choi.
  10. When ready serve into a bowl.
  11. Halve eggs and add to bowl.
  12. Slice up the steak and lay on the top with your sliced spring onion, red chilli and coriander.

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Quick buy
Potts Beef Stock Can 500ml x 1
£2.87