Miso and Mushroom Beef Ramen
 
Miso and Mushroom Beef Ramen
 
SLURP RECIPE

Miso and Mushroom Beef Ramen

1hrs 0mins
medium
Servings: 2

This recipe is part of our series with Waitrose and some of our favourite brands they stock. This particular dish features Miso Tasty's organic red miso paste, which adds a layer of deep, rich, and umami flavours, perfectly enhancing our beef broth. We think this is a recipe that you'll want to be adding to your ramen repertoire immediately!

Written by Ros Heathcote Founder, Borough Broth

Ingredients

  • 2 tbsp Miso Tasty’s red miso paste
  • 4cm Ginger
  • 3 cloves Garlic
  • 1 tbsp Belazu Sherry Vinegar
  • 2 tsp Sesame oil
  • 1 tsp Duchy Organic Maple Syrup
  • 2 organic rump steaks
  • 150g (5oz) Clearspring buckwheat soba udon noodles
  • 2 tbsp organic Groovy Food coconut oil
  • 100g shiitake mushrooms, halved, if large
  • 100g organic chestnut or white cap mushrooms, sliced
  • 1 star anise
  • 200g pack baby leaf greens
  • 1 red chilli, finely sliced
  • 2 spring onions, finely sliced
  • 1 small bunch coriander, stalks chopped
  • 648g (2 pouches) Borough Broth Organic Beef Bone Broth
Grass-Fed Organic Beef Bone Broth
£6.15
£6.15

Instructions

  1. Combine vinegar, sesame oil, maple syrup, garlic, ginger and miso to make a paste. Coat the steaks entirely, marinating in a plastic container with a lid for a minimum of 1 hour (overnight even better).
  2. Remove steak from the marinade and brush off any excess. Scoop up the remaining marinade into a small bowl and put to one side, this will be added to the broth later.
  3. Heat coconut oil in a pan over medium-high heat. Add steak and cook until just firm and reddish-pink and juicy in the centre, 3 to 4 minutes per side. An instant-read thermometer inserted into the centre should read 130 degrees F (54 degrees C) for medium-rare. Remove from pan and allow to rest for 10 minutes.
  4. Give the pan a quick wipe down to remove crispy bits of marinade then add another spoon.
  5. While the steak is resting, gently fry the mushrooms in the remaining oil and in a saucepan cook the noodles in boiling water for 3 minutes, then immediately rinse in cold water to ensure they don’t stick together.
  6. Combine the broth, star anise and the previously mixed paste in a saucepan over medium heat; bring to a boil. Once the broth has boiled, reduce to a simmer, add the greens and cook for 2 minutes.
  7. Transfer broth and noodles to 2 bowls. Slice steak and place on top and garnish with finely sliced chilli, sliced spring onions and coriander.