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Beef Ramen

Delicious and ever so nourishing, this beef ramen recipe combines runny boiled egg, succulent bavette steak, tangy ginger, crunchy spring onions and more to offer an explosion of flavour in just one mouthful.

 

Beef Ramen

Delicious and ever so nourishing, this beef ramen recipe combines runny boiled egg, succulent bavette steak, tangy ginger, crunchy spring onions and more to offer an explosion of flavour in just one mouthful.

 

  • Serves: 2
  • Prepare: 20 Minutes
  • Cook: 35 Minutes
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC BONE & BROTH

We make use of every part of the carcass - right down to the bones. They are an amazing resource, packed full of vitamins, collagen and health-giving fats. Our broth is expertly made by the Borough Broth Co. using organic ingredients and their own special technique to extract the best flavour from British carcasses.

Ingredients

  • 660ml organic beef bone broth
  • 300ml filtered water
  • 300g bavette steak 
  • 200g udon noodles 
  • 1 piece star anise
  • 2tsp tamari (or dark soy sauce but tamari is gluten-free)
  • 1tsp unrefined sugar 
  • 2 garlic cloves
  • 1-inch piece of ginger
  • 1/2 Chinese cabbage
  • 6 spring onions
  • 2 eggs

Method

  1. Peel the ginger and slice into matchsticks, crush the garlic and remove the skin
  2. Add the ginger, garlic and star anise, sugar and tamari to the simmering broth. Don't let the broth boil too violently for too long, you want it nicely simmering
  3. Put a large and a small pan on and boil water in both
  4. In the large pan cook the noodles according to the packets instructions
  5. In the small pan once the water is boiling, add the egg and continue to boil for 4 minutes exactly. Once the 4 minutes is up, remove the egg and rinse under the cold tap so it's easy to handle. Then gently peel, doing your best to keep the whites intact
  6. Heat a small frying pan/griddle pan on a very high heat (ideally use cast iron but if not use a little rapeseed oil). Once the pan is almost smoking add the bavette steak whole. Do not move around, leave it as is and let it sear on one side for 2 minutes, turn it over and repeat. You want the outer edge to be fully seared and the centre to be extremely rare. Don't worry this will cook a little more once it's in the broth
  7. Once seared, remove the steak carefully and place on a plate to rest for 10 minutes
  8. Slice the cabbage and spring onions - slice the cabbage into long strips sideways so they look like little crêpe streamers, keep the spring onions reasonably whole and as much of the green as possible. Slice them in half widthways to keep them intact
  9. When there are only 10 minutes to go, sieve the broth removing the star anise, ginger and garlic so you're left with a silky smooth consistency
  10. Add in the spring onions to the broth. Cook for 5 minutes then add the cabbage
  11. Now rested, slice the bavette steak into thin slices displaying the rare interior, place the now cooked noodles in the bottom of 2 large bowls, slice the boiled eggs carefully in half and place next to the steak
  12. Using tongs, place the spring onions and cabbage into the bowls, arrange the beef on top carefully
  13. Finally, pour the broth over the beef ensuring the noodles are swimming
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC BONE & BROTH

We make use of every part of the carcass - right down to the bones. They are an amazing resource, packed full of vitamins, collagen and health-giving fats. Our broth is expertly made by the Borough Broth Co. using organic ingredients and their own special technique to extract the best flavour from British carcasses.

Frequently asked questions

  • Bone broth can be drank daily or a few times a week, but whatever frequency you decide on, studies have shown that drinking warmed bone broth can increase your intake of essential nutrients such as fibre, protein, and collagen. At Coombe Farm Organic we stock organic bones so you can make your own bone broth or why not try the selection of Borough Broth Co products we stock online also.

  • There is some evidence to suggest anti-inflammatory qualities of chicken broth for sinus and respiratory infections, as well as some evidence to suggest bone broth also helps the lining of the gut, aid joints, muscles and bones as well as overall skin, hair and nail health due to the collagen within. Bone broth is also packed with protein, easily digested, filling and low in calories.

  • Organic bone broth is made by simmering the bones and connective tissue of organic animals, the broth can then be drank or used to make soups, sauces or gravies. Whilst drinking bone broth has become popular as a health hack in recent times, the use of bone broth actually dates back to prehistoric times, when hunter-gatherers turned otherwise inedible animal parts like bones, hooves and knuckles into a broth they could drink. At Coombe Farm Organic we're proud to sell Borough Broth Co bone broths. Slow cooked to a secret recipe using organic bones, pure spring water, Organic Apple Cider Vinegar and plenty of care and attention, these broths taste deeply delicious and are a great way to keep your gut happy.