Miso Ramen with Underblade steak
- 2 underblade steaks (or a steak of your choice)
- 2 tbsp organic miso paste (we prefer a brown rice miso, but any will do)
- 1 tbsp soy sauce
- 1cm piece of fresh ginger, thinly sliced into matchsticks
- 2 garlic cloves, minced
- 1 star anise
- 150g udon noodles
- 500ml beef or chicken stock
- 1 cup fresh or frozen edamame beans (shelled)
- 1 red pepper, cut into strips
- 1 red chilli, finely sliced
- 1 cup fresh coriander, chopped, (set aside 2 tbsp for garnish)
- 6 spring onions, finely sliced
Miso ramen is a great way to impress guests with minimal effort and cooking time. It’s a healthy go-to at the end of a long day, and if you haven’t gone grocery shopping in a while, the veg can be substituted with whatever you have in the fridge.
- Remove the steaks from the fridge 14 minutes before cooking time to allow to come to room temperature. Lightly oil season well.
- Add the stock and 500ml of freshly boiled water to a large pan and stir in the miso, soy sauce, ginger, garlic, and star anise. Leave to simmer over a low heat.
- Meanwhile, cook the noodles following the packet instructions and set aside.
- Heat a heavy-based frying pan over a high heat until smoking Cook, for 2-3 minutes on each side (or 1-2 minutes, for rare meat), until browned but still pink in the middle. Remove and set aside to rest.
- Add the red pepper and edamame to the miso broth and continue simmering for 5 minutes. Remove from the heat and add the spring onions, chilli, and coriander.
- Slice the steaks thinly. Divide the noodles between 4 bowls and ladle over the broth. Top each with the steak strips and remaining coriander. Serve immediately.