Miso ramen with beef, mushrooms and greens recipe
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
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Shop ingredientsEach serving contains
- Energy
- 1330kJ 316.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 1.4g
- Sugars
- 9g
of the Reference intake
Carbohydrate 30.0gProtein 21.3gFibre 3.6g
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- Fill a large pan with 1ltr (1 3/4pt) freshly boiled water and stir in the miso. Add the gingerandstar 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 mushroomsand 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.
- See more Ramen recipes
