Traditionally a light Japanese soup with strips of thin cut beef steaks cooked in a light broth made with stock, miso paste, soy sauce, rice noodles, chillies, fresh herbs and lime juice. It's a quick, but satisfying dish.
Prep Time: 5 mins
Cook Time: 5 minutes
Serves: 4 people
Ingredients
225g thin cut steaks, cut into strips or prepared stir-fry strips
1L good, hot vegetable stock
4 tablespoons miso paste
1 teaspoon sesame oil
1 tablespoon light soy sauce
50g rice noodles
75g watercress leaves
½ lime, juice of
Small bunch freshly chopped coriander and chives, optional
1 red chilli, deseeded and finely chopped, optional
Method
Put the stock in a large saucepan and bring to the boil, reduce the heat and stir in the miso paste, sesame oil and soy sauce.
Add the noodles and beef. Simmer for 2-3 minutes or until the noodles are tender. Remove from the heat and add the watercress and lime juice.
Divide the soup between four bowls, garnish with the herbs and chilli (if using) before serving.