300 g - 400 g Scotch Beef PGI feather blade steak, cut into thick strips
1 litre miso soup (made from a sachet) OR 2 tbsp miso paste dissolved in 1 litre of boiling water
1 thumb sized piece root ginger cut into tiny matchsticks
1 star anise
150 g udon noodles
2 tbsp groundnut oil
1 red pepper, thinly shredded
1 medium red chilli, sliced
100 g oriental mushrooms including shiitake or enoki
100 g chestnut closed cap mushrooms, sliced
200 g baby pak choi, thickly sliced
1 small bunch chives, chopped and 1 small handful picked coriander leaves (optional)
- Prepare the miso soup in a saucepan and add the ginger and star anise and set to simmer on a low heat.
- Cook the noodles according to the pack instructions, drain and set aside
- In a heavy based deep frying pan or wok heat a little groundnut oil until smoking and stir fry the beef strips for a minute or two, remove from the pan and keep warm, add a little more oil if necessary and stir fry the red pepper for one minute then add the chilli for a few seconds, stirring, then add to the meat to stay warm. Toss the mushrooms in the wok for a few seconds then add them to the simmering miso soup along with the pak choi.
- Divide the noodles between warm bowls, ladle over some soup and vegetables, top with some strips of beef, pepper and chilli, chives and coriander.
Serve straight away with chopsticks and a spoon.