| | Sticky Japanese beef and noodles in ginger browth
Sticky Japanese beef and noodles in ginger browth
Sticky Japanese beef and noodles in ginger browth 4.3-5 9
  • Calories: 2143 kj
  • Fat: 21.2g
  • Carbohydrates: 47.6g

How to Make:

  1. Finely grate 3cm ginger. Heat oil in a large non-stick frying pan over high heat. Add mince. Cook, breaking up mince with a wooden spoon, for 4 to 5 minutes or until well browned. Add garlic and grated ginger. Cook, stirring, for 1 minute or until fragrant. Add combined mirin, sugar and half the soy sauce. Cook, stirring, over medium heat, for 2 minutes or liquid is reduced and mixture is sticky. Remove frying pan from heat.
  2. Meanwhile, thinly slice remaining ginger. Combine stock, sliced ginger and remaining soy in a medium saucepan. Bring to the boil.
  3. Cook soba noodles following packet directions. Drain.
  4. Divide noodles, buk choy and snow peas among serving bowls. Pour over hot broth. Top with mince mixture, onion, egg and shichimi togarashi. Serve.
Time for preparing:
15 min.


  • 7cm piece fresh ginger, peeled
  • 1 tablespoon peanut oil
  • 500g beef mince
  • 2 garlic cloves, crushed
  • 1/2 cup mirin seasoning
  • 1 tablespoon brown sugar
  • 1/2 cup light soy sauce
  • 1.5 litres salt-reduced chicken stock
  • 270g packet Hakubaku Organic Soba Noodles
  • 3 baby buk choy, halved lengthways
  • 50g snow peas, thinly sliced lengthways
  • 2 green onions, thinly sliced diagonally
  • 3 soft-boiled eggs, peeled, halved, to serve
  • 1/4 teaspoon shichimi togarashi (7 spice mix), to serve