Ingredients
Broth
- 240 ml BABS Wild Bone Broth
- 1 liter water
- 1 onion, halved
- 1 piece of ginger (3–4 cm), sliced
- 100 g dried shiitake
- 1 tablespoon miso paste
- 1 chili pepper (whole for mild, sliced for spicy)
Toppings & Filling
- 2 steaks of wild boar, venison, or beef (approx. 150–180 g each)
- 400 g noodles (rice noodles, udon, or egg noodles)
- 2 carrots, cut into thin julienne strips
- 1 spring onion, sliced
- Mushrooms of choice (shiitake, oyster, or button mushrooms), chopped
- Fresh coriander
Optional toppings
Crispy onions
Lime wedges
Sesame seeds
Chili oil
Soy sauce
Bean sprouts
Noodle Bowl with Wild Broth & Steak (Wild Ramen)
Cooking Time 45–55 minutes
serves 4
Instructions
- Make the broth (30–40 minutes)
- In a large pot, combine the BABS Wild Bone Broth, water, onion, ginger, dried shiitake, and chili pepper.
- Bring to a gentle boil.
- Let simmer for 30–40 minutes on low heat.
- Remove the onion, ginger, and chili.
- Slice the rehydrated shiitake and return them to the broth.
- Stir in the miso paste (do not boil after adding)
- Cook the noodles (5–10 minutes)
Cook the noodles according to package instructions.
Drain and rinse briefly with cold water.
Set aside. - Cook the steak (10 minutes)
Pat the steaks dry and season with salt and pepper.
Heat a pan with a little oil.
Sear the steaks for 2–3 minutes per side for medium-rare.
Let rest for 5 minutes, then slice thinly. - Vegetables & mushrooms (5 minutes)
Sauté the mushrooms briefly in the same pan with a little oil and salt.
Slice carrots into thin strips.
Slice the spring onion and chop the coriander. - Assemble the bowls (2–3 minutes)
Divide noodles among 4 deep bowls.
Pour the hot broth over the noodles.
Add the sliced steak.
Top with mushrooms, carrot, spring onion, and coriander.
Finish with lime, chili oil, sesame seeds, or crispy onions.
