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Ingredients of Beef & Bok Choy Ramen Soup
- You need 2 of servings Ramen Noodles OR Chinese Egg Noodles.
- It's 150-200 g of thinly sliced Beef.
- You need 1 of Bok Choy *cut into the size that is easy to eat.
- It's 600 ml of Stock of your choice *OR 600ml Water & 2 teaspoon Asian Chicken Bouillon Powder.
- You need 1 tablespoon of Soy Sauce.
- You need 1 tablespoon of Sake (Rice Wine).
- You need 1 teaspoon of Sesame Oil *for flavour.
- It's of Salt & White Pepper.
- Prepare 2 tablespoons of Potato Starch Flour *mixed with 2 tablespoons Water.
- Prepare 1 of Spring Onion *finely chopped.
Beef, flesh of mature cattle, as distinguished from veal, the flesh of calves. The best beef is obtained from early maturing, special beef breeds. High-quality beef has firm, velvety, fine-grained lean, bright. Find beef information, guides, news, and products.
Beef & Bok Choy Ramen Soup instructions
- Heat Stock (OR Water & Asian Chicken Bouillon Powder) in a saucepan. Add Soy Sauce, Sake (Rice Wine) and Sesame Oil, and bring to the boil..
- Add thinly sliced Beef to the soup and simmer for 5 minutes. Add Bok Choy. When Bok Choy is cooked, season with Salt & White Pepper as required. Mix Potato Starch Flour mixture and gradually add it to the simmering soup. Cook until the soup thickens..
- Meanwhile, cook Ramen Noodles (OR Chinese Egg Noodles) as instructed, drain well and place in the serving bowls. Cover with the thickened soup, sprinkle with finely chopped Spring Onion, and enjoy immediately..
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