Chunky vegetable and beef miso
Photo by Babiche Martens
Take miso soup, a fantastic standby for a quick dinner, and add enough extra ingredients to transform it into a hearty soup. Miso paste will last in the fridge for months and is fabulous added to salad dressings, or for glazing a piece of fish or meat. Of course, it's a great warmer on its own with just boiling water, chunks of tofu, if you have any, and pieces of coriander.
|1 Ltr||Chicken stock, or water|
|¼ cup||Miso paste|
|1 Tbsp||Fresh ginger, grated|
|1 Tbsp||Oyster sauce|
|1 tsp||Sesame oil|
|1||Carrot, cut into thin strips|
|1 cup||Broccoli, cut into florets|
|2 heads||Bok choy, sliced|
|100 g||Tofu, cut into cubes|
|300 g||Noodles, cooked|
|200 g||Beef sirloin, sliced thinly|
|1||Spring onion, sliced thinly, to serve|
|¼ cup||Fresh coriander, chopped, to serve|
- Place the stock or water, miso, ginger, oyster sauce and sesame oil in a large pot. Bring to a simmer whisking to mix the flavours.
- Add the carrot and broccoli, cook for 2 minutes, then add the bok choy, tofu and noodles. Simmer for a further 3 minutes until the vegetables are cooked, but a little crunch remains.
- Heat the oil in a frying pan to hot. Pan-fry the beef for 30 seconds each side. Add to the soup. Season with salt and pepper.
- Serve hot with spring onion and coriander.