Made with Organic Beef Bone Borough Broth
Deep, savoury and gently spiced, this quick and nourishing noodle bowl is a modern comfort classic. Featuring rice noodles, tender beef, and a perfectly soft-boiled egg, it’s full of rich flavour thanks to Organic Beef Borough Broth and traditional Korean gochujang.
You’ll need:
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1 pouch Organic Beef Bone Borough Broth
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150g rice or udon noodles
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1 garlic clove, grated
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1-inch piece fresh ginger, grated
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2 tsp gochujang (Korean chilli paste)
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1 tbsp organic soy sauce
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Shredded cooked beef or sliced organic steak (optional)
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1 head pak choi or handful of spinach
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1 soft-boiled egg
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Sesame seeds & spring onion, to garnish
Method:
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In a pot, combine the broth, garlic, ginger, gochujang and soy sauce. Bring to a simmer.
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Add the noodles and cook until soft, according to packet instructions.
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Stir in the beef and pak choi/spinach. Simmer for 2–3 minutes until heated through.
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Divide between bowls and top with a halved soft-boiled egg.
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Finish with sesame seeds and spring onions for crunch and colour.
