This Japanese-inspired soup is packed with delicious aromas and tender, succulent beef. Taking just half an hour to make it's the perfect nourishing midweek meal. You can swap beef for tofu to make a vegetarian version of this flavoursome, easy soup recipe.
Put the leeks, celery and ginger in a large pan with 1 ltr (1 3/4pt) water. Bring to the boil, then reduce the heat and simmer gently for 15 minutes.
Meanwhile, bring a second large pan of water to the boil. Add the vinegar, then crack the eggs, one at a time, into a ramekin and gently slide the eggs into the pan, swirling the water round with a spoon. Simmer for 2-3 minutes*, or until the eggs are cooked to your liking. Remove with a slotted spoon (reserve the water for cooking the noodles) and set aside on a plate until needed.
Put a frying or griddle pan on the hob over a high heat until smoking hot. Rub the steaks with the oil and season well. Sear the steaks for 1 minute on each side. Remove to a plate and leave to rest for 5 minutes, before slicing.
Cook the noodles in the reserved boiling water following the packet instructions. Drain, then refresh under cold running water for a few seconds.
Stir the miso paste into the leek broth, followed by the noodles. Warm through for 1 minute, or until piping hot, then remove from the heat and stir in the beef. Divide the broth, noodles and beef between 4 large bowls, then top each with an egg. Scatter over the seaweed and chilli to serve.
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*If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are solid.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food Safety at Home video.