A simple ramen soup choc full of vegetables with a salty soup. Dashi is a type of soup and cooking stock used in Japanese cuisine. It is made from large dried, smoked and cured bonito flakes; bonito being a type of tuna. I used bonito flavoured seasoning, which can be found at all Asian supermarkets, however if you do have time to buy this, beef stock will work just fine.
- 2 teaspoons dashi (bonito flavoured seasoning) or 1 litre beef stock
- 1 1/2 tablespoons miso paste
- 2 garlic cloves, finely chopped
- 1 star anise
- 1 spring onion, plus extra to serve
- 1 teaspoon sesame oil
- 1 head broccoli, cut into florets and stalk chopped
- 2 medium carrots, cut into rounds
- 1 bunch buk choy, end removed and roughly chopped
- 100g ramen / soba / somen / rice vermicelli noodles
- 225-250g eye fillet beef, thinly sliced
1. Combine the dashi with 4 cups of water and pour this or the beef stock into a large saucepan. Add the garlic cloves, star anise, miso paste, spring onion, sesame oil and 2 more cups of water to the pan and bring to the boil, covered.
2. Once boiled, reduce the heat to medium, add 2 more cups of water as well as the broccoli, carrot and buk choy. Cook, covered, for 5 minutes or until the carrot is just tender. Turn off the heat, add the beef strips and noodles and leave, covered, for 5 minutes.
Remove the star anise from the broth. Divide into 4 soup bowls and serve warm, garnished with extra spring onion, if desired.
Serves / 4
Total Preparation time / 15 minutes
Total Cooking time / around 20 minutes