Pot-au-Feu Ramen

A comforting and flavorful ramen that uses the rich broth of a pot-au-feu as its base. Shredded beef, tender vegetables, and a perfectly soft-boiled egg create a truly satisfying meal.

Prep Time

15 minutes

Total Time

40 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.40/serving

Season:

🌍 Year-round

Meal Type:

Soup

Cuisine:

Japanese

Main Ingredient:

Beef•Eggs

Mood:

Comfort Food

Ingredients

Servings

6cupsPot-au-Feu Broth(Strain the broth from your prepared pot-au-feu, removing any solids.)

£2.50

1cupCooked Beef(Shredded beef from your pot-au-feu.)

£3.00

0.5cupCooked Carrots(Cut into bite-sized pieces from your pot-au-feu.)

£0.30

0.5cupCooked Potatoes(Cut into bite-sized pieces from your pot-au-feu.)

£0.25

4servingsRamen Noodles(Fresh or dried.)

£1.20

4Eggs(For soft-boiling.)

£1.20

2Green Onions(Thinly sliced, for garnish.)

£0.50

2tablespoonsFresh Parsley(Chopped, for garnish.)

£0.40

1teaspoonsSoy Sauce(Adjust to taste, if needed.)

£0.10

1teaspoonSesame Oil(Optional, for added flavor.)

£0.15

Total Cost

£9.60

£2.40 per serving

Instructions

1.
Bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for a soft-boiled egg. Immediately transfer the eggs to an ice bath to stop the cooking process. Peel the eggs carefully and set aside.
2.
While the eggs are cooking, bring the pot-au-feu broth to a simmer in a large pot. Add the shredded beef, carrots, and potatoes to the broth and heat through.
3.
Cook the ramen noodles according to package directions. Drain well.
4.
Divide the cooked ramen noodles among four bowls.
5.
Ladle the pot-au-feu broth with beef and vegetables over the noodles.
6.
Cut the soft-boiled eggs in half and place two halves in each bowl.
7.
Garnish with sliced green onions and chopped fresh parsley.
8.
Taste the broth and adjust seasoning if necessary. If the broth needs more saltiness, add a teaspoon or two of soy sauce.
9.
Drizzle a few drops of sesame oil over each bowl for extra flavor (optional).

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My Notes

Nutrition Information

Nutrition per serving (500g)

550 kcal / 2301 kJ

Carbs

50g

19% of RDA

Fat

25g

36% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Adjust the cooking time of the eggs based on your preference for yolk consistency.

If you don't have pot-au-feu on hand, you can create a quick broth by simmering beef broth with a bouillon cube and aromatics like onions, carrots, and celery.

Feel free to add other vegetables to the ramen, such as mushrooms, bok choy, or spinach.

For a spicier ramen, add a dash of chili oil or sriracha.

Cooking Equipment

Large Pot

Small Pot

Slotted Spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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