Diced Bison Ramen
Take your tastebuds on vacation and explore the flavours of Japan from your own home. Try out this classic Ramen dish with a twist; bison!
Recipe
| Diced Bison, cut into smaller bite-sized pieces if desired | 454g / 1pkg |
| Salt-reduced Soy Sauce | 1/4 cup |
| Oyster Sauce | 2 tbsp |
| Brown Sugar | 2 tbsp |
| Garlic Cloves, finely chopped | 2 cloves |
| Ginger, sliced | 4cm piece |
| Star Anise | 2 |
| Salt-reduced beef stock (or stock of your choice) | 8 cups |
| White Miso Paste | 1/4 cup |
| Shiitake Mushrooms, sliced | 200g |
| Bok choy, chopped | 1 |
| Snow Peas, whole | 10-15 |
| Eggs | 4 |
| Ramen Noodles or noodles of your choice (we used udon as seen in the image. If thicker noodle is used reduce the amount) | 270g |
| Sesame Seeds | To serve |
| Coriander Sprigs | To serve |
| Sliced Red Chilli | To taste |
| Sriracha Sauce | To taste |
Instructions
- In a medium saucepan add bison, 1/4 cup soy sauce, oyster sauce, brown sugar, garlic, ginger, star anise and half the stock. Bring to a boil, regularly skimming impurities off the top. Simmer, uncovered, for 1 to 1¼ hours or until the bison is tender and liquid is reduced and thickened.
- Drain off most of the liquid and set meat aside, covered with a lid to keep warm. If desired, shred meat once cool enough to handle
- In a large saucepan add remaining stock, 1 cup (250ml) water, miso paste, remaining soy, mushrooms, bok choy and snow peas. Heat over medium-low, covered, for 5 minutes or until bok choy and snow peas are tender.
- Meanwhile, cook eggs for 4 to 5 minutes (or until medium-soft) in a medium saucepan of simmering water. Remove and place in a bowl of cold water. Once cool enough to handle peel eggs and cut into halves.
- In the same pan of boiling water cook noodles according to packet instructions. Drain.
- Divide noodles among bowls and ladle miso soup and vegetables over the top. Add beef mixture and eggs to bowl.
- Serve sprinkled with sesame seeds, coriander, chilli and Sriracha sauce, if desired.