Udon noodle soup

Step 1/7

• 200 g beef

• cutting board
• knife

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

• 300 g udon noodles
• salt

• 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

• large saucepan
• whisk

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

• vegetable oil for frying

• frying pan
• cooking spoon

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.