Miso ramen with beef, mushrooms and greens recipe

  • 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.

  1. 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.
  2. 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.
  3. 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.
  4. 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 2g 11%
  • Sugars 9g 1%
  • Salt 1.4g 24%

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


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