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Miso ramen with beef, mushrooms and greens recipe

23 ratings

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. See method

Serves 4
20 mins
316 calories / serving

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 shiitake 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

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

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

Method

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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