Dinner

Spicy Steak & Mushroom Ramen

Prep 15 mins
Total 35 mins

Medium
Serves 2

Quick and easy take on a traditional ramen, ready in less than 40 mins. Wonderful warming dish with plenty of protein, noodles and vegetables.

Compatible with

Contains Eggs
Contains sesame

Cooking mode

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For the ramen eggs (make at least 2 hours in advance)

4 free range eggs
1/2 cup water
4 tbsp soy sauce
2 tbsp mirin
1cm ginger cut into thin strips
1 garlic clove, crushed
1 star anise

For the ramen broth

800ml good quality chicken stock
2 tbsp soy sauce
2-3 tsp chilli bean paste
2cm ginger, cut into matchsticks
2 spring onions, halved
1 small onion, cut into 1/4
4 garlic cloves, crushed
2 tbsp mirin
2 tsp sesame oil
150g shiitake mushrooms

2 nests of ramen noodles
2 rump or fillet steaks, 6-8oz each
2 tbsp oil
2 baby pak choi
A bunch tenderstem broccoli tips
100g mangetout
1 carrot, cut into thin strips
spring onions, thinly sliced
sesame seeds

For the ramen eggs (make at least 2 hours in advance)

4 free range eggs
1/2 cup water
4 tbsp soy sauce
2 tbsp mirin
0.4 inches ginger cut into thin strips
1 garlic clove, crushed
1 star anise

For the ramen broth

28fl. oz good quality chicken stock
2 tbsp soy sauce
2-3 tsp chilli bean paste
0.8 inches ginger, cut into matchsticks
2 spring onions, halved
1 small onion, cut into 1/4
4 garlic cloves, crushed
2 tbsp mirin
2 tsp sesame oil
5.25oz shiitake mushrooms

2 nests of ramen noodles
2 rump or fillet steaks, 6-8oz each
2 tbsp oil
2 baby pak choi
A bunch tenderstem broccoli tips
3.5oz mangetout
1 carrot, cut into thin strips
spring onions, thinly sliced
sesame seeds

Utensils

Step 1

Boil a saucepan of water, add a splash of vinegar and cook the eggs for exactly 6 mins. While the eggs are cooking, in a separate saucepan heat up the soy sauce, mirin, ginger, garlic and star anise. Gently simmer for 2-3 minutes to infuse the marinate, take off the heat and pour 1/2 cup of cold water to cool.
Step 2

Once the eggs have cooked, place in an ice bath or run under cold water for 4-5 mins.
Step 3

Peel the eggs, place them a mug and pour over the cooled marinade.
Step 4

Keep in fridge for at least two hours, preferably over night.
Step 5

Make the ramen broth by adding all the ingredients for it to a saucepan. Bring to the boil, turn the heat on low and gently simmer for 10 mins. Once done drain through a sieve, keeping the mushrooms for the ramen. Discard all other vegetables and keep the broth warm in the saucepan with the lid on.
Step 6

Place a frying pan and saucepan full of water on the hob.
Step 7

Boil the water and blanch the greens for 3-4 mins, remove from water and keep warm. Next add the noodles to the water and cook as per packet instructions, drain and divide between two bowls.
Step 8

At the same time cook your steak – heat up a frying pan on high and add 2 tbsp of oil, season the steak with salt fry for 2 mins each side for medium rare, and place on a chopping board to rest for 3-4 mins, while you plate the dish.
Step 9

Divide and arrange the green vegetables, mushrooms and sliced carrots around the noodles, pour the hot broth over, half the eggs and top up the ramen.
Step 10

Slice the steak and place in the bowl. Finish by garnishing with sesame seeds and sliced spring onions. Drizzle with chilli garlic oil for extra kick.
Step 11

The recipe is all about timing it right, you need to able to cook using two pans at the same time to time it right, if you think you can’t manage you can precook your green vegetables and noodles, cool them down and just add them to the broth once it has been strained through a sieve. Place back on the stove for 2 mins to gently reheat them.