Soup Ramen With Shredded Beef

Easy Japanese Cooking by Emi Kazuko. Uyeno loved this.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

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.