Miso Ramen with Underblade steak
Miso ramen is a great way to impress guests. The veg can be substituted with whatever you have in the fridge.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at knepp.co.uk.
Cooking tools:
- Pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Heavy-based frying pan
- Skillet
- Spoon
- Ladle
- Serving bowl
- Plate
- Kettle
- Pot
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
