Diced Bison Ramen

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! 


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


  • 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.

Click below to purchase diced bison

Diced Bison