Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Soup Ramen With Shredded Beef Recipe
    Lost? Site Map

    Soup Ramen With Shredded Beef

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Hey Jude's Note:

    Easy Japanese Cooking by Emi Kazuko. Uyeno loved this.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 14 ounces dried ramen noodles
    • 12 ounces beef sirloin, half frozen to make slicing easier
    • 1 1/2 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. 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. 2
      Cut the beef into thin strips and leave to thaw completely while preparing the remaining ingredients.
    3. 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. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for Soup Ramen With Shredded Beef

    Serving Size: 1 (792 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 902.3
    Calories from Fat 381
    Total Fat 42.4 g
    Saturated Fat 15.4 g
    Cholesterol 68.2 mg
    Sodium 2750.8 mg
    Total Carbohydrate 89.7 g
    Dietary Fiber 3.0 g
    Sugars 10.0 g
    Protein 39.5 g

    The following items or measurements are not included:


    Ideas from


    Over 475,000 Recipes Network of Sites