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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20 min
4
6 min

  • 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
  • Preparation

    1. 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.
    2. In the same skillet, over medium heat, heat 1 tbsp. butter. Cook the meat for 2 minutes. Add salt and pepper to taste.
    3. Divide noodles into bowls. Add meat, vegetable mixture, eggs and green onions.

For the adventurers

Notes and tips

Add some cashew nuts when serving.