Soft-boil the eggs, refresh in iced water, peel and halve. Cut the beef fillet into very thin strips.
Heat the sesame oil in a large saucepan and sear the beef briefly over a high heat. Then take it out and set aside.
Fry the garlic and ginger briefly in the same pan. Stir in the beef stock, soy sauce and miso paste and bring to the boil once.
Cook the ramen noodles separately. Halve the pak choi and let it steep briefly in the broth until soft but still tender-crisp.
Divide the noodles between deep bowls and pour the hot broth and pak choi over them. Place the seared beef on top so it stays juicy.
Serve with the halved eggs, spring onion, sesame seeds and chilli flakes.
Good to know
When it needs to be quick but should still taste like real cooking, this ramen is just right. Warming, savoury and pleasantly uncomplicated.
Swaps
Beef fillet → chicken breast (a little leaner, also with plenty of protein); ramen noodles → buckwheat noodles (more fibre, gluten-free depending on the product); sesame oil → olive oil (more monounsaturated fats); egg → tofu (plant protein, some types with calcium).
Allergens
Contains soya, egg, sesame and, depending on the ramen noodles, gluten. Leave out the chilli flakes for children, and during pregnancy cook the eggs thoroughly and only use good-quality meat, fully heated through. Contains: gluten.
