Ginger Soy Beef and Ramen Noodle Bowl

Slow cooked tender beef in a bowl of warm ginger soy beef broth with ramen noodles, a soft boiled egg and shitake mushrooms.  A comforting and rich weeknight meal perfect for a relaxing night at home during the colder winter months.  

Ginger Soy Beef and Ramen Noodle Bowl

1/2 cup Wozz! Ginger Soy Infusion Sauce
4 cups Beef Stock
1Tbsp Soy Sauce
2 Tbsp Sesame Oil
1.5-2lb Beef Top round roast - cut into 4 even portions.
8 Shiitake Mushrooms - dried
1 cup water
2x Ramen Noodle Packages (included spice mix is discarded)
4x Eggs - soft boiled 6 minutes - shell removed.
Scallions
Baby Bok Choy Leaves (if desired - i just used to garnish)
Sesame Seeds (if desired to garnish)

Method:

Bring the 1 cup of water to a simmer and pour over the dried shiitake mushrooms. Allow to soak until reconstituted. Once soft enough, trim the stalks and discard, keep the mushrooms in the remaining mushroom water after removing stalks.

Season the beef quarters with a pinch of salt. Heat a skillet with the sesame seed oil until the oil shimmers. Add the portioned beef and brown well on all sides.

Without removing the beef, deglaze the skillet with Wozz! Ginger Soy Infusion Sauce. Turn the heat off, turning the beef in the sauce and scrapping all the little bits stuck to the pan with a wooden spoon.

Transfer beef pieces and sauce to a small crock pot. Wash out the pan with the mushroom water and add to the crock pot along with the soy sauce, shiitake mushrooms and beef broth/stock.

Simmer on low heat for 4 hours.

Prep any remaining ingredients and set aside.

To serve:

Two approaches can be made with the noodles. Both with slightly different results.

Boil them in water according the package directions or finish them in the crock pot.

Boiling the noodles results in a lighter broth and with more of it. It also easier to plate and serve.

Crock pot noodles soak up the broth as they cook seasoning them, but also make the broth richer. You save the need to boil a pot of water, but you will end up with a little less broth as a result and its a little fiddly to serve. But worth it. You may need to remove the beef to submerge the noodles properly in the crock pot.

Serve:

In pre-warmed, deep sided bowls, add your noodles first. Add a piece of beef along side the noodles and two of the mushrooms (cut in half, strips or whole if small). Ladle in even portions of the Ginger Soy broth. Garnish each bowl with a soft boiled egg cut in half, greens, spring onions and sesame seeds.  Serve.