Beef & Bok Choy Ramen Soup
Beef & Bok Choy Ramen Soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, beef & bok choy ramen soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Beef & Bok Choy Ramen Soup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Beef & Bok Choy Ramen Soup is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook beef & bok choy ramen soup using 10 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Beef & Bok Choy Ramen Soup:
  1. Make ready 2 servings Ramen Noodles OR Chinese Egg Noodles
  2. Make ready 150-200 g thinly sliced Beef
  3. Make ready 1 Bok Choy *cut into the size that is easy to eat
  4. Prepare 600 ml Stock of your choice *OR 600ml Water & 2 teaspoon Asian Chicken Bouillon Powder
  5. Get 1 tablespoon Soy Sauce
  6. Prepare 1 tablespoon Sake (Rice Wine)
  7. Make ready 1 teaspoon Sesame Oil *for flavour
  8. Make ready Salt & White Pepper
  9. Make ready 2 tablespoons Potato Starch Flour *mixed with 2 tablespoons Water
  10. Get 1 Spring Onion *finely chopped

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Steps to make Beef & Bok Choy Ramen Soup:
  1. 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.
  2. 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.
  3. 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.

But since many recipes are too bored, we have decided in the new issue a slightly more hearty approach. A full-grown steer, bull, ox, or cow, especially one intended for use as meat. 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.

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