This is a super quick & easy Ramen Noodle soup. The soup is thickened with Potato Starch. You may wish to add other Vegetables and Asian Mushrooms. Ramen Noodles (OR Chinese Egg Noodles) can be replaced with Udon Noodles or Rice Noodles.


2 Servings


2 servings Ramen Noodles OR Chinese Egg Noodles
150 to 200g thinly sliced Beef
1 Bok Choy *cut into the size that is easy to eat
600ml Stock of your choice *OR 600ml Water & 2 teaspoon Asian Chicken Bouillon Powder
1 tablespoon Soy Sauce
1 tablespoon Sake (Rice Wine)
1 teaspoon Sesame Oil *for flavour
Salt & White Pepper
2 tablespoons Potato Starch Flour *mixed with 2 tablespoons Water
1 Spring Onion *finely chopped

  1. Heat Stock (OR Water & Asian Chicken Bouillon Powder) in a saucepan. Add Soy Sauce, Sake (Rice Wine) and Sesame Oil, and bring to the boil.
  2. Add thinly sliced Beef to the soup and simmer for 5 minutes. Add Bok Choy. When Bok Choy is cooked, season with Salt & White Pepper as required. Mix Potato Starch Flour mixture and gradually add it to the simmering soup. Cook until the soup thickens.
  3. Meanwhile, cook Ramen Noodles (OR Chinese Egg Noodles) as instructed, drain well and place in the serving bowls. Cover with the thickened soup, sprinkle with finely chopped Spring Onion, and enjoy immediately.