Ramen with Bok Choy and Pulled Beef

Name: Ramen with Bok Choy and Pulled Beef
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Ingredients: 1 kilogram Beef Bone; 1 Onion; 2 Carrots; 3 cloves Garlic; 1 Ginger; 3 tablespoons Soy Sauce; 1 tablespoon Fish Sauce; 2 stems Spring Onion; 2 Bay Leaves; 2 liters Water; Salt; Pepper; 500 grams Beef Chuck; 1 teaspoon Salt; 1 teaspoon Black Pepper; 200 grams Ramen Noodles; 2 Bok Choy; 1 Carrot (large); Sesame Seeds

4 hrs 20 min·294 Views

Flora Petrova

352 Recipes

This hearty ramen dish features a rich beef broth, tender pulled beef, and fresh vegetables. The broth is made from beef bones and aromatics, simmered for hours to develop deep flavor. The beef is slow-cooked until it's easily shredded, and the ramen is topped with bok choy and carrots for a satisfying and nutritious meal.

Allergens

Lactose-Free

1,365kcal

4 Portions · 2,809 g

Protein

106 g

Carbohydrates

150 g

Fat

35 g

Fiber

14 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g

Beef Bone1 kilogram
Onion1
Carrots2
Garlic3 cloves
Ginger1
Soy Sauce3 tablespoons
Fish Sauce1 tablespoon
Spring Onion2 stems
Bay Leaves2
Water2 liters
Salt
Pepper
Beef Chuck500 grams
Salt1 teaspoon
Black Pepper1 teaspoon
Ramen Noodles200 grams
Bok Choy2
Carrot (large)1
Sesame Seeds

Prepare the Broth:

1
Place 1 kg Beef Bones in a large pot.
2
Halve 1 Onion and add it to the pot.
3
Roughly chop 2 Carrots and add them to the pot.
4
Crush 3 cloves Garlic and add them to the pot.
5
Slice 1 Ginger and add it to the pot.
6
Add 3 tbsps Soy Sauce, 1 tbsp Fish Sauce, 2 Spring Onions, 2 Bay Leaves, and 2 liters Water to the pot.
7
Bring the mixture to a boil.
8
Reduce the heat to low, cover the pot, and simmer for 3–4 hours.
4 h
9
Skim off any impurities that rise to the surface.
10
Strain the broth to remove the solids.
11
Season with Salt and Pepper to taste, and keep the broth warm.

Slow Cook the Beef:

12
Season 500 g Beef Chuck with 1 tsp Salt and 1 tsp Black Pepper.
13
Place the seasoned beef in a slow cooker or a large pot.
14
Cover the beef with water.
15
Cook on low for 4–5 hours, or until the beef is tender and can be easily shredded.
5 h
16
Shred the beef with forks and set it aside.

Prepare the Ramen and Vegetables:

17
Cook 200 g Ramen Noodles according to the package instructions.
18
Drain the noodles and set them aside.
19
Halve 2 Bok Choy.
20
Thinly slice 1 large Carrot.
21
Blanch the bok choy and sliced carrot in boiling water for 2–3 min, or until they are just tender.
3 min

Assemble the Ramen Bowl:

22
Place a portion of ramen noodles in each bowl.
23
Ladle the hot beef broth over the noodles.
24
Top with the shredded beef, bok choy, and carrot slices.
25
Garnish with Sesame Seeds.

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