Shared recipe · Japanese
Beef miso noodle soup with glazed ribeye
Serves 2 · 30 min cook
A Japanese-style noodle soup: miso broth, chantenay carrots and udon, finished with hot-seared ribeye and a soy glaze from the pan fond.
Ingredients
Sauce
- 0.5Beef stock cube
- 0.3 tspBlack pepper
- 1 tbspRapeseed oil
- 0.5 tspSea salt
- 2 tspSoy sauce
- 1 tspSugar
- 1 tspToasted sesame oil
- 20 gWhite miso
Veg
- 200 gChantenay carrots
- 15 gFresh ginger
- 2 clovesGarlic
- 4Spring onions
Starch
- 200 gDried udon noodles
Protein
- 2 packRibeye steak
To serve
- 1Lime
Method
- 1Pat both packs of ribeye steak dry. Season all over with the sea salt and black pepper and leave on a plate while you prep.
- 2Slice the chantenay carrots into 1 cm rounds. Cut the spring onions into 1 cm pieces, whites and greens kept apart. Peel and finely grate the fresh ginger and the garlic.
- 3Heat a cast-iron skillet over high heat. Add the rapeseed oil, then sear the steaks 3 minutes on the first side and 2 minutes on the second, until deep brown and 52°C, or rosy and yielding in the centre. Rest on a warm plate for 5 minutes.
- 4Turn the skillet to medium. Fry the ginger, garlic and spring onion whites in the steak fat for 30 seconds until fragrant. Add the soy sauce, sugar and 3 tbsp water, scraping the fond, and bubble 1–2 minutes until it coats a spoon as a dark glaze.
- 5Meanwhile, in a stockpot, bring 800 ml water to a simmer with the beef stock cube. Add the carrots and cook 8 minutes until just tender.
- 6Take the pot off the boil. Whisk in the white miso until dissolved, then keep the broth hot but not boiling.
- 7In a separate pan of salted boiling water, cook the dried udon noodles for the packet time so they drain as the broth is ready. Drain well.
- 8Slice the rested steaks across the grain. Return any juices to the skillet glaze and toss the slices through it for 20 seconds.
- 9Divide the udon between two warm bowls and ladle over the carrot miso broth. Top with the glazed steak, spring onion greens and toasted sesame oil. Taste and add a splash more soy only if it needs salt. Finish with a squeeze of lime to lift it.