Comforting

Ginger miso with chilli beef

Name: Ginger miso with chilli beef
Yield: 4
Ingredients: 1/3 cup white (shiro) miso; 2 cups (500ml) chicken stock; 3cm piece (15g) ginger, sliced; 2 x 200g sirloin steaks; 1 tbs extra virgin olive oil; 1 tbs shichimi togarashi (Japanese ‘seven flavour’ spice mix); 270g dried udon noodles, cooked according to packet instructions; 1/2 cup (80g) sauerkraut; Amaranth leaves (from greengrocers), chilli oil and soy sauce, to serve

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by Phoebe Wood

Jun 08, 2016

An easy, nourishing meal that is rich and iron. A good meal to lift you up those nights when you come home from work with no energy.

1/3 cup white (shiro) miso
2 cups (500ml) chicken stock
3cm piece (15g) ginger, sliced
2 x 200g sirloin steaks
1 tbs extra virgin olive oil
1 tbs shichimi togarashi (Japanese ‘seven flavour’ spice mix)
270g dried udon noodles, cooked according to packet instructions
1/2 cup (80g) sauerkraut
Amaranth leaves (from greengrocers), chilli oil and soy sauce, to serve

Method

1.

Place the miso, stock, ginger and 2 cups (500ml) water in a pan over medium heat. Bring to a simmer, then set aside and cover to keep warm.
2.

Season steaks with salt. Heat oil in a frypan over medium heat. Cook steaks for 4 minutes each side for medium-rare or until cooked to your liking.
3.

Rest, loosely covered with foil, for 5 minutes. Scatter steaks with togarashi and thinly slice.
4.

Divide noodles among bowls. Ladle over broth and top with steak, sauerkraut and amaranth leaves. Serve drizzled with chilli oil and soy sauce.