Ground beef noodle soup

Serves : 4

Preparation time: 5 minutes

Cooking time : 10 minutes

Ingredients

• 1.5 l (6 cups) beef broth
• 1 onion, thinly sliced
• 45 ml (3 tablespoons) cornstarch, diluted in a little water
• 500 ml (2 cups) corn, in kernels
• 4 portions ramen noodles
• 450 g (1 lb) ground beef
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 eggplant, coarsely cubed
• 250 ml (1 cup) red wine
• 30 ml (2 tbsp.) tomato paste
• 2 garlic cloves, chopped
• 2 pinches oregano
• 2 green onions, sliced
• Salt and pepper to taste

Preparation

1. Bring the beef stock to the boil in a saucepan. Add the onion, cornstarch and corn kernels and simmer for 10 minutes. Check seasoning.
2. Cook the noodles according to package instructions.
3. Meanwhile, in a hot frying pan, brown the ground beef in a little fat of your choice, over high heat to brown. Remove and set aside.
4. In the same frying pan, brown the eggplants for 2 minutes, then add the red wine, tomato paste, garlic and oregano. Then add the minced meat. Check the seasoning.
5. Divide the noodles between the bowls, add the broth, then the meat and green onions.