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Sticky Japanese beef and noodles in ginger broth recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Cozy up with a comforting Asian noodle soup ready in just 30 minutes. Perfect for cold winter nights.
Ingredients:
  • 7cm piece fresh ginger, peeled
  • 18.20 gm peanut oil
  • 500g beef mince
  • 2 garlic cloves, crushed
  • 65.00 gm mirin seasoning
  • 16.00 gm brown sugar
  • 131.25 gm light soy sauce
  • 1.5 litres salt reduced chicken style liquid stock
  • 270g packet Organic Soba Noodles
  • 3 baby buk choy, halved lengthways
  • 50g snow peas, thinly sliced lengthways
  • 2 green onions, thinly sliced diagonally
  • 3 soft-boiled eggs, peeled, halved, to serve
  • 1/4 tsp shichimi togarashi (7 spice mix), to serve
Instructions:
  • Grate 3cm ginger finely. Heat oil in a large non-stick frying pan over high heat. Add mince and cook for 4 to 5 minutes, breaking it up with a spoon until well browned. Stir in garlic and ginger for 1 minute until fragrant. Pour in mirin, sugar, and half the soy sauce. Cook over medium heat for 2 minutes until the mixture is sticky and the liquid is reduced. Remove from heat.
  • Thinly slice the remaining ginger and then mix it with the stock and the remaining soy sauce in a medium saucepan. Allow the mixture to come to a boil.
  • Prepare soba noodles according to the instructions on the package, then drain.
  • In individual serving bowls, arrange noodles, bok choy, and snow peas. Pour over steaming broth, then garnish with minced mixture, onions, egg, and shichimi togarashi. Serve and enjoy!

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