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A Delicious and Satisfying Dish That Will Leave You Wanting More!

Ramen has been a staple in Japanese cuisine for centuries, but it’s become incredibly popular around the world in recent years. And it’s no wonder why! It’s a flavorful and satisfying meal that can be customized to your unique tastes.

One of the most popular variations of ramen is beef ramen. This delicious dish features tender slices of beef, classic ramen noodles, and a flavorful broth that will leave you feeling warm and satisfied.

Whether you’re a die-hard ramen fan or just looking for a new dish to try, beef ramen is definitely worth adding to your list! In this blog post, we’ll explore what makes beef ramen so great and share some tips on how to make it at home. So let’s get started!

Beef Ramen

  • Preparation: 15 min
  • Cooking: 1 h 40 min
  • Ready in: 1 h 55 min
  • For: 4 serving


  • 600g diced beef, fat trimmed, cut into 4cm pieces
  • ¼ cup salt-reduced soy sauce + 2 tbsp extra
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 2 garlic cloves, finely chopped
  • 4cm piece ginger, sliced
  • 2 star anise
  • 2L (8 cups) salt-reduced beef stock
  • ¼ cup white miso paste
  • 200g shitake mushrooms, sliced
  • 1 bunch baby pak choy, quartered lengthways
  • 150g snow peas, thinly sliced
  • 4 free-range eggs
  • 270gm ramen noodles
  • Sesame seeds, coriander sprigs, sliced red chilli, Sriracha sauce, to serve


  1. In a medium saucepan add beef, ¼ cup soy sauce, oyster sauce, brown sugar, garlic, ginger, star anise and half the beef stock. Bring to a boil, regularly skimming impurities off the top, and simmer, uncovered, for 1 ¼ to 1½ hours or until the beef is tender and liquid reduced and thickened. Drain off most of the liquid and set meat aside, covered with foil to keep warm. Shred meat once cool enough to handle.
  2. In a large saucepan add remaining beef stock, 1 cup (250ml) water, miso paste, remaining soy, mushrooms, pak choy and snow peas. Heat over medium-low, covered, for 5 minutes or until pak choy and snow peas are tender.
  3. Meanwhile, cook eggs for 4 to 5 minutes in a medium saucepan of simmering water. Remove with a slotted spoon and place in a bowl of cold water. Once cool enough to handle peel eggs and cut into halves.
  4. In the same pan of boiling water cook noodles according to packet instructions. Drain.
  5. Divide noodles among bowls and ladle miso soup and vegetables over the top. Add beef mixture and eggs to bowl. Serve sprinkled with sesame seeds, coriander, chilli and Sriracha sauce, if desired.


  1. The beef mixture can be used on noodles, Asian tacos, or served with rice and green vegetables.
  2. Use any Asian mushroom or Asian green vegetable of your choice in the miso soup.
  3. You could serve the soup with numerous accompaniments – green onions, Asian pickles, crispy shallots.