Ramen noodle bone broth soup

Slice the beef into thin strips. Heat a small frying pan with sesame oil, and fry meat until just starting to brown, then set aside. Cook the broccoli florets and mushrooms in the same frying pan, for 2-3 minutes until tender. Set aside.

Mix bone broth with garlic, soy sauce, ginger, chilli paste and 600ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 minutes. Add the ramen noodles to the broth and simmer until tender, about 10 minutes.

Divide the noodles between four bowls. Top each with a quarter of the meat, broccoli florets and mushrooms.

Ladle over the seasoned bone broth between the bowls, then sprinkle over edamame beans, spring onions, and a sprinkle of sesame seeds and sliced red chilli to finish.

BROCCOLI

Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.

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• 400g beef schnitzel
• 2 teaspoon sesame oil
• 1 head LeaderBrand Broccoli
• 300g brown button or shitake mushrooms
• 700ml pre-made Bone-broth or beef stock
• 3 garlic cloves, sliced
• 4 tablespoon soy sauce
• 1 teaspoon crushed ginger
• ½ teaspoon chilli paste
• 400g dry ramen noodles

Garnish:

• ¼ cup cooked edamame beans, optional
• 2 spring onions, finely sliced
• 1 tablespoon sesame seeds
• 1 red chilli, thinly sliced, optional