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Asian Style Ramen Broth Bowl

Asian Style Ramen Broth Bowl

The umami-rich soy sauce and beef broth with thick springy ramen noodles is topped off with tender marinated beef strips and colorful vegetables. Featuring Custom Culinary Alfa® Gold Label Beef Base, the Asian Style Ramen Broth Bowl (Shoyu Style) combines marinated hard-boiled eggs, beef flank, exotic vegetables, and noodles – all in one bowl.

What You'll Need

* Yield = 4 Portions
Quantity Ingredients
90 gms Fresh Ramen Noodles, Prepared, Hot
20 gms
Bok Choy Leaves, Blanched
10 gm
Fresh Enoki Mushrooms
1 nos
Thai Red Chilies, Thin Sliced
15 gms Fresh Bean Sprouts
  Marinated Hard Boiled Egg:
250 gms Water
250 gms Soy Sauce
250 gms Sake (optional)
125 gms Sugar
125 gms Mirin
20 gms Green Onions, Sliced
  For the Broth:
20 gms Vegetable Oil
10 gms Ginger, grated
10 gms Garlic cloves, crushed
50 gms Spring onions, sliced, greens and whites separated
5 gms Gold Label Beef Base (1.25Ltr water)
25 gms Soya Sauce
5 gms Sugar
400 gms Thin Cut Beef Steak


  1. For the marinated Hard-Boiled Egg recipe, rinse eggs and place into a small stainless-steel pan- cover with marinate, place film wrap on top and keep eggs submerged for 8-12 hours refrigerated. Discard marinating liquid and carefully slice eggs in half lengthwise, hold refrigerated.
  2. Heat the oil in a large saucepan on a medium heat. Fry the ginger, garlic and white parts of the spring onion for 2 mins until golden and fragrant. Pour the stock into the pan and cover. Simmer for 5 mins.
  3. Add the soy sauce and sugar to the broth. Thinly slice the beef steak into 1cm strips. Add to the broth with the vegetables and noodles. Cook for 5 mins over a medium high heat until the beef is cooked through and the noodles are tender.
  4. Divide the ramen between 4 bowls. layer noodles, broth, proteins, vegetables, and toppings in bowl.