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