#RecipeSaviours: Miso Ramen With Beef, Mushrooms And Greens
Far from a student's meal
The ramen noodle is enjoying a rebirth (excuse the pun). No longer merely fodder for the poor, it’s the ‘It’ ingredient. Perhaps best loved for its versatility, you can cook it with virtually anything. Which makes it perfect for a pregnancy dinner. Pack it with all the superfoods for the healthiest ramen noodle recipe EVER!
Time: 20 minutes cooking
Good for: Protein, iron, Vitamins B, C and D, antioxidants, blood circulation
2 tbsp miso paste
1in piece fresh ginger, finely sliced into matchsticks
1 star anise
150g udon noodles
2 sirloin steaks
2 tbsp olive oil
100g shitake mushrooms, halved, if large
100g chestnut mushrooms, sliced
200g pack baby leaf greens, finely shredded
1 red chilli, finely sliced
6 spring onions, finely sliced
Small bunch coriander, stalks chopped
• Fill a large pan with 1 litre freshly boiled water and stir in the miso. Add the ginger and star anise, then leave to simmer over a low heat. Meanwhile, cook the noodles following the packet instructions and drain.
• Heat a heavy-based frying pan over a high heat until smoking. Lightly oil the steaks with a little of the olive oil and season well. Cook for at least 3 minutes on each side, until fully cooked. Remove and set aside to rest.
• Add the mushrooms and greens to the miso broth and continue simmering for 5 minutes. Meanwhile, heat the remaining oil in a separate pan and fry the chilli, spring onions and coriander stalks until just softened.
• Slice the steaks thinly. Divide the noodles between 4 bowls and ladle over the broth. Top each with the steak strips, chilli mixture and remaining coriander. Serve immediately.
And that’s that! Bon apetite!
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