How to make miso beef soup
Your support helps us to tell the story
This election is still a dead heat, according to most polls. In a fight with such wafer-thin margins, we need reporters on the ground talking to the people Trump and Harris are courting. Your support allows us to keep sending journalists to the story.
The Independent is trusted by 27 million Americans from across the entire political spectrum every month. Unlike many other quality news outlets, we choose not to lock you out of our reporting and analysis with paywalls. But quality journalism must still be paid for.
Help us keep bring these critical stories to light. Your support makes all the difference.
Traditionally a light Japanese soup with strips of thin cut beef steaks cooked in a light broth made with stock, miso paste, soy sauce, rice noodles, chillies, fresh herbs and lime juice. It's a quick, but satisfying dish.
Light beef miso soup with watercress
Preparation: 5 minutes
Cooking time: 5 minutes
Serves 4
1 litre hot vegetable stock
60ml miso paste
5ml sesame oil
15ml light soy sauce
50g rice noodles
225g thin cut steaks, cut into strips or prepared stir-fry strips
75g watercress
Juice of ½ lime
Small bunch freshly chopped coriander and chives, optional
1 red chilli, deseeded and finely chopped, optional
Put the stock in a large saucepan and bring to the boil. Reduce the heat and stir in the miso paste, sesame oil and soy sauce.
Add the noodles and beef. Simmer for 2-3 minutes or until the noodles are tender. Remove from the heat and add the watercress and lime juice.
Divide the soup between four bowls, garnish with the herbs and chilli (if using) before serving.
Recipe from Simply Beef and Lamb (simplybeefandlamb.co.uk)
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments