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Before you jump to Venison & Kimchi Ramen recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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Hence, it should be fairly obvious that it’s not at all hard to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to venison & kimchi ramen recipe. To cook venison & kimchi ramen you only need 13 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Venison & Kimchi Ramen:
- You need 2 cloves garlic, minced
- Use 180 g venison steak, cut into thin strips
- Prepare 10 g fresh ginger root, minced
- Take 2 1/2 tbsp soy sauce
- Take 1 1/5 tbsp Mirin
- Get 2 tsp sesame oil
- Take 100 g woodland mushrooms, sliced
- You need 1/2 white onion, diced
- Take 650 ml Beef stock
- Prepare 140 g Kimchi
- Get 2 tbsp Kimchi liquid
- Get 80 g soba noodles
- Provide 2 tbsp dried seaweed
Steps to make Venison & Kimchi Ramen:
- First, prepare the broth. Heat 1tsp sesame oil in a large saucepan over a medium heat and gently cook the onion, garlic and ginger for a few minutes until softened. Add the soy sauce and mirin and cook for a further 2 minutes. Pour in the beef stock and the liquid from the Kimchi. Bring to the boil and begin to simmer. Add in the woodland mushrooms and simmer gently while you prepare the venison & noodles.
- Cook the noodles according to the packet instructions (normally boil in water for 5 minutes for traditional soba noodles).
- While the noodles are cooking, quickly flash fry the venison: Heat up on a high heat a large frying pan with the remaining tsp of sesame oil and fry the strips for around 1 minute on each side. You’re just looking colour the meat. As soon as this is done, transfer to a plate.
- When the noodles are cooked and the venison is all fried, add this to the ramen broth and turn off the heat. Check the taste of the broth that it is to your liking.
- Divide this mixture between two bowls, and sprinkle over the dried seaweed before serving. You can either serve the kimchi on the side or pop it on top for extra flavour and texture!
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