Soup Ramen With Shredded Beef

Total Time
Prep 20 mins
Cook 20 mins

Easy Japanese Cooking by Emi Kazuko. Uyeno loved this.

Ingredients Nutrition

  • 14 ounces dried ramen noodles
  • 12 ounces beef sirloin, half frozen to make slicing easier
  • 1 12 quarts chicken stock
  • 1 inch piece gingerroot, roughly sliced
  • 2 garlic cloves, halved
  • 2 tablespoons sake
  • 3 tablespoons shoyu, plus
  • 1 tablespoon shoyu, for stir-frying
  • 1 bok choy, trimmed and thinly shredded
  • 2 tablespoons peanut oil
  • 8 dried shiitake mushrooms, soaked in warm water for 30 minutes, drained and thinly sliced
  • sea salt, to taste
  • fresh ground black pepper, to taste


  1. Cook the ramen noodles following the directions onthe package, then drain. Ringse the noodles to remove the starch, then drain in a fine-mesh colander and set aside.
  2. Cut the beef into thin strips and leave to thaw completely while preparing the remaining ingredients.
  3. Heat the chicken stock in a saucepan, add the ginger and garlic, and simmer gently over medium heat 10 minutes. Remove the flavorings using a slotted spoon and discard. Season the broth with the sake, shoyu and salt and pepper to taste, then remove from the heat.
  4. Stir-fry the bok choy in 1 T. of the oil in a skillet or wok over medium heat 1 to 2 minutes, then transfer to a plate. Add the remaining oil to the pan and stir-fry the shiitake and beef over medium heat 2 to 3 minutes until the meat turns pale. Season with 1 T. of the shoyu and salt and pepper and remove fromthe heat.
  5. Pour boiling water over the cooked noodles to warm them, then drain them and divide between 4 bowls. Spoon the soup over the noodles and top with the beef, shiitake, and bok choy. Serve hot.