You will need:
1 large red onion peeled and finely diced1 large capsicum, de-seeded and finely chopped3 cloves of garlic finely chopped450 gms beef mince (or more)2 tablespoons of chilli sauce (if you don’t like chilli use tomato paste)1 cup of beef stock1 tablespoon of Soy Sauce1 cob of sweet corn, kernels cut off with a knifeRamen noodles2 cups of miso soup (follow packet directions) or use stock
Pre-cook the ramen noodles according to packet instructions. Drain.Amount of noodles you use is your judgement.
Using a saucepan or a high side frypan on a moderate heat some vegetable and then add the diced onion, capsicum and garlic and gently sweat them for about 5 minutes so they become translucent rather than singed! Turn the heat up and add the beef mince….stir well through the vegetables and continue, with frequent stirring, to cook for around 5 minutes, by which time any liquid from the meat should have evaporated.Add the chilli Sauce, Soy sauce and cup of beef stock….stir thoroughly and leave to simmer very slowly for about 30minutes…the longer the better for flavour enhancement but make sure it does not boil dry and burn! Finally add the kernels from one sweet corn, stir through for a few minutes.
Heat two cups of miso soup in a small saucepan. Do not boil, and just before boiling point add the ramen noodles to heat them through.
Place noodles in a bowl, pile on the meat mixture in the middle, pour the miso soup round the edges and serve.