Ramen with beef

Japanese cuisine

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Description Products Steps

Ramen is served in traditional bowls. First, the noodles are laid out in them, then the broth is poured. Additional ingredients like meat, vegetables and specific Asian snacks are added just before serving. The noodles should be eaten with chopsticks, and the broth should be eaten with a special earthenware spoon. The basis of ramen broth can be animal and bird bones (pork, chicken, beef), fresh fish and lighter ingredients - seaweed, dried seafood, vegetables, mushrooms.

1. Calories
   131,24 kcal
2. Protein
   8,08 gram
3. Fat
   4,8 gram
4. Carbohydrates
   13,56 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Chicken broth

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   400 ml = 400 g
2. Beef clipping

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   200 g
3. Carrot

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   100 g
4. Egg noodles

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   200 g
5. Chicken egg

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   2 pcs. = 120 g
6. Soy sauce

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   3 tbsp. l. = 45 g
7. Salt

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   1 tsp. = 7 g
8. Green onions

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   20 g

Steps:

1. 
   Thaw the beef in the refrigerator for 2 hours, rinse well, cut into large pieces. Wash and peel the carrots, cut into thin strips. Wash the chicken eggs. Wash and dry the green onions.
2. 
   Cook the ramen ingredients. Boil the noodles in salted water for 5 minutes and drain in a colander. Boil chicken eggs for 8 minutes, cool, peel and cut in half.
3. 
   Cook the beef. Heat a dry frying pan over high heat and fry the meat for 2 minutes on each side. Place the beef on a cutting board, cool slightly and cut into thin slices.
4. 
   Prepare the broth. Heat the chicken broth, add soy sauce, carrots, cook for 5 minutes over low heat.
5. 
   Assemble the ramen. Cut the boiled eggs in half. Place noodles in cups, add pieces of beef, eggs, and fill with broth and carrots.
6. 
   Chop the green onions coarsely. Serve ramen with beef, garnished with green onions.

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