Miso Ramen with Underblade Steak

Miso ramen is a great way to impress guests with minimal effort and cooking time. It’s a healthy go-to at the end of a long day, and if you haven’t gone grocery shopping in a while, the veg can be substituted with whatever you have in the fridge.

Ingredients

• 2 underblade steaks (or a steak of your choice)

• 2 tbsp organic miso paste (we prefer a brown rice miso, but any will do)

• 1 tbsp soy sauce

• 1cm piece of fresh ginger, thinly sliced into matchsticks

• 2 garlic cloves, minced

• 1 star anise

• 150g udon noodles

• 500ml beef or chicken stock

• 1 cup fresh or frozen edamame beans (shelled)

• 1 red pepper, cut into strips

• 1 red chilli, finely sliced

• 1 cup fresh coriander, chopped, (set aside 2 tbsp for garnish)

• 6 spring onions, finely sliced

Method

1. Remove the steaks from the fridge 14 minutes before cooking time to allow to come to room temperature. Lightly oil season well.

2. Add the stock and 500ml of freshly boiled water to a large pan and stir in the miso, soy sauce, ginger, garlic, and star anise. Leave to simmer over a low heat.

3. Meanwhile, cook the noodles following the packet instructions and set aside.

4. Heat a heavy-based frying pan over a high heat until smoking 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.

5. Add the red pepper and edamame to the miso broth and continue simmering for 5 minutes. Remove from the heat and add the spring onions, chilli, and coriander.

6. Slice the steaks thinly. Divide the noodles between 4 bowls and ladle over the broth. Top each with the steak strips and remaining coriander. Serve immediately.