Beef and shiitake mushroom ramen

• Easy - 15 Min

INGREDIENTS (4 SERVINGS)

• 2 carrots
• 1 courgette
• 250 g baby spinach
• 50 g beansprouts
• 50 g Borde shiitake mushrooms
• 250 g beef tenderloin or tofu
• 1 litre of water
• 1 cube poultry broth
• 2 sachets of 200 g ramen noodles
• 3 tablespoons olive oil
• 4 tablespoons soy sauce
• 1 teaspoon chilli pepper

PREPARATION

1. Wash and peel the vegetables. Cut them into sticks.
2. In a frying pan, heat 1 tablespoon of oil and cook the vegetables one after the other (carrots, courgette, baby spinach and beansprouts).
3. Rehydrate the mushrooms for 15 minutes in warm water. Drain and soak in boiling water for 5 minutes. Drain and cut finely.
4. Sauté the shiitakes in the same pan with 2 tablespoons of soy sauce. Set aside.
5. Slice the beef tenderloin into thin strips. Cook over high heat with the remaining olive oil (about 2 tablespoons). Add 1 tablespoon of soy sauce and the chilli pepper. Mix and set aside.
6. In a saucepan, pour the water, 1 tablespoon of soy sauce and add the poultry broth cube. Cover and heat for about 10 minutes.
7. Cook the noodles in the broth according to the directions on the package.
8. Prepare your ramen by arranging all the ingredients in 4 bowls, starting with the broth and noodles, followed by vegetables, shiitake mushrooms and meat.