
Ramen Noodle Bowl
To add a touch of the exotic to your menu, try this delicious ramen noodle bowl made with shitake mushrooms, kale, fresh ginger and fondue beef, for a burst of flavor in a comforting bowl!



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Ingredients
- 3 tbsp butter
- 120 g (2 cups) shitake mushrooms
- 140 g (2 cups) kale, finely chopped
- 2 shallots, chopped
- 2 tbsp fresh ginger, grated
- 2 cloves garlic, chopped
- 750 ml (3 cups) beef broth
- 500 g (1 lb) fondue beef
- Salt and pepper from the mill
- 600 g (4 cups) cooked ramen noodles
- 4 hard-boiled eggs
- 2 green onions, chopped
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Preparation
- In a saucepan, heat 2 tbsp butter over high heat. Sauté mushrooms, cabbage and shallots for 3 minutes. Add ginger, garlic and beef broth and cook for 1 minute more. Set aside.
- In the same skillet, over medium heat, heat 1 tbsp. butter. Cook the meat for 2 minutes. Add salt and pepper to taste.
- Divide noodles into bowls. Add meat, vegetable mixture, eggs and green onions.
For the adventurers
Notes and tips
Add some cashew nuts when serving.