Beef Ramen | Recipes | Borough Broth

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Beef Ramen

You'll see from my picture I had a bit of trouble keeping my egg yolk intact. This was totally delicious and felt ever so nourishing. I think what differentiates this from many-a Ramen is the fact that there is not a lot of fat in this version. Often Ramen has a thick layer of fat on top which is also a totally delicious addition. You could achieve this by adding some organic beef/pork/chicken fat to the top. But I like this as it is, it feels complete to me like this.

Written by
Ros Heathcote

Serves: 2
Cooking time: 35 minutes


* indicates optional ingredients

  • 2 pouches (648g) organic beef bone broth
  • 300ml filtered water
  • 300g bavette steak (aka flank in the US)
  • 200g udon noodles (you can get delicious gf noodles these days)
  • 1 piece star anise
  • 2 tsp tamari (or dark soy sauce but tamari is gluten-free)
  • *1 tsp unrefined sugar
  • 2 garlic cloves
  • 1-inch piece of ginger
  • 1/2 Chinese cabbage
  • 6 spring onions
  • 1 small red chilli
  • *2 tsp sesame seeds
  • 1 splash rapeseed oil
  • 1 drizzle toasted sesame seed oil
  • * 2 organic free-range eggs


  1. Peel the ginger and slice into matchsticks.
  2. Crush the garlic and remove the skin.
  3. Add the ginger, garlic and star anise, sugar and tamari to the simmering broth. Don't let the broth boil too violently for too long, you want it nicely simmering.
  4. Put a large and a small pan on and boil the water in both.
  5. In the large pan cook the noodles according to the packets instructions.
  6. In the small pan once the water is boiling, add the eggs and continue to boil for 4 minutes exactly. Once the 4 minutes is up, remove the egg and rinse under the cold tap so it's easy to handle. Then gently peel, doing your best to keep the whites intact.
  7. Heat a small frying pan/griddle pan on a very high heat (ideally use cast iron but if not use a little rapeseed oil). Once the pan is almost smoking add the bavette steak whole. Do not move around, leave it as is and let it sear on one side for 2 minutes, turn it over a repeat. You want the outer edge to be fully seared and the centre to be extremely rare. Don't worry this will cook a little more once it's in the broth.
  8. Once seared, remove the steak carefully and place on a plate to rest for 10 minutes.
  9. Slice the cabbage and spring onions - I like to slice the cabbage into long strips sideways so they look like little crêpe streamers.
  10. Keep the spring onions reasonably whole, and keep as much of the green as possible. I like to slice them in half widthways to keep them intact.
  11. When there are only 10 minutes to go, add the spring onions to the broth. Cook for 5 minutes then add the cabbage.
  12. Now rested, slice the bavette steak into thin slices displaying the rare interior.
  13. Place the now cooked noodles in the bottom of a two large bowls.
  14. Slice the boiled eggs carefully in half and place next to the steak.
  15. Using tongs, place the spring onions and cabbage into the bowls.
  16. Arrange the beef on top carefully and scatter the sesame seeds over.
  17. Drizzle with toasted sesame seed oil and some sliced-seeded red chilli.
  18. Finally, pour the broth over the beef ensuring the noodles are swimming.
  19. Enjoy!

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