Corned beef ramen soup is a modern way to jazz up an old fashion favorite meat. Although the recipe has been adjusted for the Thermomix I have also given instructions for the stovetop. Plus it's an awesome budget dish and very teen-friendly.
If you would prefer to make a stovetop version of the Corned Beef Ramen Soup recipe, the instructions are in the notes on the recipe card. I promise, whichever method you use this simple recipe will be on regular rotation in your home.
The delicious soup and homely noodles make this the perfect comfort food when you can't be bothered cooking. Throwing in some greens and eggs increases the nutritional value. So the dish almost qualifies as a wholesome meal while still ticking the fast and cheap boxes. Best of all I'm sure you won't get complaints from the kids! They will feel like they've hit the dinner jackpot.
Step by Step Images Corned Beef & Cabbage Soup
This is a fabulous dish to make with leftover corned meat. This is my recipe for Thermomix Corned Beef, it's cooked in the Varoma so it's super moist.
I would recommend buying a 1.7 - 1.8kg piece of meat and cooking it the night before. You will have enough meat for a family meal the night you cook and you can then use the leftovers to make this recipe. If you're lucky there may even be enough leftovers for sandwiches too. This is a VERY economical meal!
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Corned Beef & Cabbage Soup
Ingredients
Broth Base
- 15 g garlic
- 3 black peppercorns
- ½ teaspoon yellow mustard seeds
- 80 g brown onion cut in quarters
- 1 rasher streaky bacon optional
- 35 g leafy celery ends
- 35 g carrot unpeeled
- 2 teaspoon oil
- 1500 g chicken bone broth or liquid chicken stock (good quality)
- 100 g cooked corned beef cut into thin slices
- 1 teaspoon curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon salt
Steamer/Deep Varoma Tray
- 100 g celery sliced
- 150 g carrot peeled and sliced
- 400 g cabbage chopped roughly
- 150 g cooked corned beef sliced thin and then cut in half
Instructions
Broth Base
- Add garlic, peppercorns and mustard seeds to TM bowl. Chop 3 sec/Speed 9.
- Add quartered onion, bacon, leafy celery ends, and unpeeled carrot. Chop 4 sec Speed 6.
- Add oil. Saute 5 min/Varoma/Speed 2. (MC Out)
- Blend 20 sec/Speed 9.
- Add curry powder, turmeric, salt, chicken bone broth or chicken stock and half the corned meat to the broth base.
- Place the sliced celery, carrot and cabbage in the deep Varoma dish with the remaining half of corned meat. Cook 30min/100 degrees/Speed 2 (Reverse Blade).
- Once cooked spoon the vegetables and corned meat into serving bowls and pour over the broth.
Notes
Nutrition
I’d love to hear your thoughts on the recipe. What else do you make with leftover corned beef? Another favorite of mine is the corned beef fritters... I will have to share that dish soon too. Please feel free to leave a comment and a rating below.
Happy Cooking
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