So it’s a bit of a cheat’s version of ramen, in that the broth is not simmered and tended to for anywhere near as long as a “real” one. But for a quick, healthy, midweek meal, it tastes pretty amazing, it’s actually not horrible for you, and will keep you full for a while!
To make 2 serves:
– 2.5 cups beef broth
– 1 cup water
– 2 tbsp fish sauce
– 1 tbsp soy sauce (I use dark soy)
– a 2cm piece of ginger, peeled
– 200g ramen noodles, cooked as per packet directions
– 300g bean sprouts
– 1 small shallot, thinly sliced
– 150g rump steak, very thinly sliced
– 1 small lime, halved
– a little fresh coriander, to serve
To put it all together:
1. Combine the stock, water, fish sauce, soy sauce and ginger in a large pot. Bring to the boil, then simmer for 5 minutes.
2. While the broth is simmering away, divide the ramen noodles between two large bowls. On top of them, layer the bean sprouts, then the beef and shallots.
3. Ladle the broth over the layers in the bowl; the raw beef slices will cook almost instantly in the hot broth.
4. Squeeze over a little lime juice and sprinkle with coriander to serve.