Name: Beef with ramen and mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 dried shiitake mushrooms; 2 tablespoon peanut oil; 500 gram beef strips; 4 green onions, sliced thinly; 2 clove garlic, crushed; 2 centimetre piece fresh ginger (10 grams), grated; 1 litre (4 cups) beef stock; 3 cup (750 millilitres) water; 1 tablespoon light soy sauce; 2 tablespoon rice wine; 180 gram fresh ramen noodles

Ingredients

8 dried shiitake mushrooms

2 tablespoon peanut oil

500 gram beef strips

4 green onions, sliced thinly

2 clove garlic, crushed

2 centimetre piece fresh ginger (10 grams), grated

1 litre (4 cups) beef stock

3 cup (750 millilitres) water

1 tablespoon light soy sauce

2 tablespoon rice wine

180 gram fresh ramen noodles

Method

1.Place mushrooms in small heatproof bowl, cover with boiling water; stand 20 minutes, drain. Discard stems; slice caps thinly.

2.In a large saucepan, heat half the oil; cook beef, in batches, until browned all over. Remove from pan.

3.Heat remaining oil in same pan; cook half the onion with garlic and ginger, stirring, until onion softens. Add stock, the water, sauce and wine; bring to the boil.

4.Add mushrooms, beef and noodles; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until noodles are tender.

5.Divide soup among serving bowls; sprinkle with remaining onion.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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