HOUSE OF ASIA
See the recipe
Ramen soup with beef and wakame
Join us in preparing this Japanese specialty: ramen soup with beef, aromatic mun mushrooms, and wakame seaweed. Thank you for the recipe. Mateusz Krojenka.
Ingredients
- 1 pack Ramen noodles House of Asia
- 30 ml House of Asia Light Soy Sauce
- 20 gr Mun House of Asia Dried Mushrooms
- 1 teaspoon Wakame seaweed House of Asia
- 1 kg of beef – bone-in brisket
- 2 liters of water
- 1 medium carrot
- 1 small leek
- 1 teaspoon of peppercorns
- 4 garlic cloves
- 5 tablespoons of salt
- 3 eggs
- 1 spring onion with chives, finely chopped
- 1 fresh chili pepper, finely chopped
A method of preparing
- Pour 3 liters of water into a pot. Wash the beef and place it in the pot.
- Wash and peel the carrots and parsley along with the garlic and ginger and place them in the pot along with the leek.
- Add peppercorns, salt, and Wakame seaweed. Simmer the broth over low heat for about 6 hours, adding light soy sauce 30 minutes before the end.
- While the broth is boiling, hard-boil the eggs.
- Pour boiling water over the Mun mushrooms and leave covered for 5 minutes until they swell.
- Cook the pasta package for 3 minutes from the moment it is added to boiling water.
- Once the broth is ready, take out the meat, remove the bones and cut into slices.
- Place the noodles in a bowl, then add 3 slices of meat, a boiled egg, spring onion, and chili. Pour in the broth. Enjoy!
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Japanese 
up to 15 minutes 
Pasta 
