Miso and Mushroom Beef Ramen | Recipes | Borough Broth

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Miso and Mushroom Beef Ramen

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!

Serves: 2
Cooking time: 30 minutes + 30 minutes prep time

Ingredients:

2 tbsp Miso Tasty’s red miso paste

4cm Ginger

3 cloves Garlic

1 tbsp Belazu Sherry Vinegar

2 tsp Sesame oil – Waitrose cook’s ingredients

1 tsp Duchy Organic Maple syrup 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

2 x Borough beef bone broth

1 star anise

1 x 200g pack baby leaf greens

1 red chilli, finely sliced

2 spring onions, finely sliced

small bunch coriander, stalks chopped

Method:

  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.

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