Step 1/7
Cut beef into thin strips.
Step 2/7
- 100 g sugar snap peas
- 100 g carrot
- 10 g cilantro
- 50 g chinese spinach
- 50 g enoki mushrooms
- 50 g shiitake mushrooms
Cut sugar snap peas in half and carrot into bite-sized pieces. Roughly chop cilantro and cut spinach into large strips. Cut enoki mushrooms just above the root and quarter shiitakes.
Step 3/7
- small saucepan
- cooking spoon
Cook noodles in salted boiling water, according to package instructions, for approx. 8 - 10 min. Drain and set aside.
Step 4/7
- 800 ml beef stock
- 2 tbsp miso paste
In a large saucepan, bring stock to a boil, add miso paste, and stir well to combine.
Step 5/7
Add chopped mushrooms and carrot to broth and cook for approx. 5 min.
Step 6/7
In a frying pan, sauté beef in some vegetable oil over medium-high heat for approx. 4 - 6 min. until seared and brown on all sides.
Step 7/7
Add sautéed beef, cooked udon noodles, halved sugar snap peas, Chinese spinach, and chopped cilantro to broth. Season to taste with salt and pepper. Enjoy!