Take miso soup, a fantastic standby for a quick dinner, and add enough extra ingredients to transform it into a hearty soup. Miso paste will last in the fridge for months and is fabulous added to salad dressings, or for glazing a piece of fish or meat. Of course, it's a great warmer on its own with just boiling water, chunks of tofu, if you have any, and pieces of coriander.
Ingredients
| 1 Ltr | Chicken stock, or water |
| ¼ cup | Miso paste |
| 1 Tbsp | Fresh ginger, grated |
| 1 Tbsp | Oyster sauce |
| 1 tsp | Sesame oil |
| 1 | Carrot, cut into thin strips |
| 1 cup | Broccoli, cut into florets |
| 2 heads | Bok choy, sliced |
| 100 g | Tofu, cut into cubes |
| 300 g | Noodles, cooked (Main) |
| 1 Tbsp | Oil |
| 200 g | Beef sirloin, sliced thinly |
| 1 | Spring onion, sliced thinly, to serve |
| ¼ cup | Fresh coriander, chopped, to serve |
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Directions
- Place the stock or water, miso, ginger, oyster sauce and sesame oil in a large pot. Bring to a simmer whisking to mix the flavours.
- Add the carrot and broccoli, cook for 2 minutes, then add the bok choy, tofu and noodles. Simmer for a further 3 minutes until the vegetables are cooked, but a little crunch remains.
- Heat the oil in a frying pan to hot. Pan-fry the beef for 30 seconds each side. Add to the soup. Season with salt and pepper.
- Serve hot with spring onion and coriander.
