Venison & Kimchi Ramen

Name: Venison & Kimchi Ramen
Total time: 3600 s
Yield: 2 people
Cuisine: British
Ingredients: 2 cloves garlic, minced; 180 g venison steak, cut into thin strips; 10 g fresh ginger root, minced; 2 1/2 tbsp soy sauce; 1 1/5 tbsp Mirin; 2 tsp sesame oil; 100 g woodland mushrooms, sliced; 1/2 white onion, diced; 650 ml Beef stock; 140 g Kimchi; 2 tbsp Kimchi liquid; 80 g soba noodles; 2 tbsp dried seaweed

Jodie Mann @MannBakes

Scotland

A new friend recently introduced me to the wonders of fresh Kimchi from the Asian supermarkets. I had never had it quite this good, and so i suddenly found myself cooking Korean dishes every day so I could eat a big handful of it with more of my meals! I had some extra venison steak leftover from a huge haunch, so I decided to try and make my first ramen recipe. This is so comforting, incredibly healthy and bound to keep you fuller for longer. If you like it spicy, simply add diced chilli when frying the garlic, ginger & onion! #mycookbook

Jodie Mann @MannBakes

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Ingredients

1 hour

2 people

2 clovesgarlic, minced
180 gvenison steak, cut into thin strips
10 gfresh ginger root, minced
2 1/2 tbspsoy sauce
1 1/5 tbspMirin
2 tspsesame oil
100 gwoodland mushrooms, sliced
1/2white onion, diced
650 mlBeef stock
140 gKimchi
2 tbspKimchi liquid
80 gsoba noodles
2 tbspdried seaweed

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Steps

1 hour

1

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.
2

Cook the noodles according to the packet instructions (normally boil in water for 5 minutes for traditional soba noodles).
3

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.
4

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.
5

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!