Beef Ramen Noodle Bowls

Serves 6-8 Prep Time 6 minutes   Cook Time 17 minutes   Rated:


On a recent trip to LA I was taken to a ramen noodle house. It was amazing. I felt as though I had stepped into a back alley of Tokyo. This recipe is a little salute to that dinner—not quite authentic, but completely delicious all the same. I love the potential of ramen. There are so many things you could add or leave out. It is sort of like a bowl of tasty soup just waiting for your creativity to bring it to life. So get thinking about what will make you ramen like a true ramen fan! YUM.


This soup can easily be expanded to feed more people by adding more steak and noodles and/or by adding more stock and vegetables. Crispy fried shallots can be found in the Asian section of most major supermarkets or at Asian supermarkets. This recipe works just as well with leftover roast pork or chicken instead of steak.

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Heat a grill pan over medium heat until very hot.


Sprinkle the steaks with salt and pepper, then drizzle with a little oil and sear each steak on both sides until cooked to your preference. (Best done rare for this recipe, as steak will continue to cook in the hot soup.) Cover steaks with foil and proceed with remainder of recipe.


Cook noodles as package instructs. Keep hot.


Place garlic, onion, ginger, chilli and extra virgin olive oil into the Thermomix bowl and chop 3 sec/speed 6.


Add stock, Umami Paste and miso paste to the Thermomix bowl. Wash egg shells and place into simmering basket. Insert carefully into soup and cook 15 min/100°C/speed 2.


Remove simmering basket and peel eggs when cool enough to handle.


Add carrot to the Thermomix bowl and cook 2 min/100°C/Reverse/speed 1.


Slice steaks across the grain and divide between large serving bowls.


Add a serving of drained noodles and half an egg to each bowl.


Add bean sprouts and shredded wakame to bowls.


Top with ladles of soup, and garnish with spring onions, coriander, chilli, crispy shallots and a lime wedge.

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