Beef and Ramen Noodle Soup

This flavorful beef and ramen noodle soup combines salt-reduced beef stock, fish sauce, soy sauce, ginger, star anise, cinnamon, and lime for a delightful taste.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel ginger and french shallots. Place on a baking tray with star anise and cinnamon sticks and gently toast in the oven at 180’C until fragrant and lightly browned.

Step 2

Place stock, water, fish sauce, soy sauce, ginger, shallots, star anise and cinnamon in a saucepan.

Step 3

Bring to the boil and simmer for 5-10 minutes.

Step 4

Chop asian veg into large chunks, slice the spring onions, pick the coriander leaves, chop the chilli and quarter the lime.

Step 5

Meanwhile, cook the ramen noodles according to the packet directions.

Step 6

Place the asian green into serving bowls and top with drained noodles.

Step 7

Top with the beef slices

Step 8

Reheat the stock until almost boiling, then ladle over beef slices to cook them.

Step 9

Top with bean sprouts, spring onion and chilli. Serve with lime wedges on the side.