Chunky vegetable and beef miso

Babiche Martens

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

Directions

1. 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.
2. 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.
3. 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.
4. Serve hot with spring onion and coriander.