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!
What you will need:
454g diced bison, cut into smaller bite sized pieces if desired
1/4 cup salt-reduced soy sauce , plus 2 tbsp extra
2 tbsp oyster sauce
2 tbsp brown sugar
2 garlic cloves, finely chopped
4cm piece ginger, sliced
2 star anise
2L (8 cups) salt-reduced beef stock (or stock of your choice)
1/4 cup white miso paste200g shiitake mushrooms, sliced
- 1 Bok choy chopped
- Snow peas 10-15 whole
4 free-range eggs
270g ramen noodles or noodles of your choice (we used udon as seen in the image)
- Sesame seeds
- Coriander sprigs
- Sliced red chili
- Sriracha sauce
- 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 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.