CHUNKY VEGETABLE AND BEEF MISO
Serves 4
1 litre chicken stock or water
¼ cup miso paste
1 Tbsp grated ginger
1 Tbsp oyster sauce
1 Tsp sesame oil
1 carrot, cut into thin strips
1 cup broccoli florets
2 heads bok choy, sliced
100g tofu, cut into cubes
300g cooked noodles
1 Tbsp oil
200g sirloin, sliced thinly
Salt and pepper to season
To serve
1 spring onion, sliced thinly
¼ cup chopped coriander
- 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.
