Miso ramen with beef, mushrooms and greens recipe

4 ratings Rate
  • Serves 4
  • 20 mins
  • 316 calories / serving
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Ramen noodles are increasingly popular for their delicate texture, and here they are paired with beef and greens in a broth infused with miso, fresh ginger and star anise. Delicious.

Fill a large pan with 1ltr (1 3/4pt) freshly boiled water and stir in the miso. Add the ginger and star anise, then leave to simmer over a low heat. Meanwhile, cook the noodles following the packet instructions; drain.

Heat a heavy-based frying pan over a high heat until smoking. Lightly oil the steaks with a little of the olive oil and season well. 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 mushrooms and greens to the miso broth and continue simmering for 5 minutes. Meanwhile, heat the remaining oil in a separate pan and fry the chilli, spring onions and coriander stalks, until just softened.

Slice the steaks thinly. Divide the noodles between 4 bowls and ladle over the broth. Top each with the steak strips, chilli mixture and remaining coriander. Serve immediately.

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  • Ingredients

  • 2 tbsp miso paste
  • 2·5cm (1in) piece fresh ginger, finely sliced into matchsticks
  • 1 star anise
  • 150g (5oz) udon noodles
  • 2 sirloin steaks
  • 2 tbsp olive oil
  • 100g (3 1/2oz) shitake mushrooms, halved, if large
  • 100g (3 1/2oz) chestnut mushrooms, sliced
  • 1 x 200g pack baby leaf greens, finely shredded
  • 1 red chilli, finely sliced
  • 6 spring onions, finely sliced
  • small bunch coriander, stalks chopped
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  • Energy 1330kj 316kcal 16%
  • Fat 10g 14%
  • Saturates 2.2g 11%
  • Sugars 9.4g 1%
  • Salt 1.4g 24%

of the reference intake
Carbohydrate 30g Protein 21.3g Fibre 3.6g


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