Light Beef Miso Soup with Watercress Light Beef Miso Soup with Watercress

Light Beef Miso Soup with Watercress

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.

prep time
5 mins

cook time
5 minutes

serves
4 people

Ingredients

  • 225g thin cut steaks, cut into strips or prepared stir-fry strips
  • 1L good, hot vegetable stock
  • 4 tablespoons miso paste
  • 1 teaspoon sesame oil
  • 1 tablespoon light soy sauce
  • 50g rice noodles
  • 75g watercress
  • ½ lime, juice of
  • Small bunch freshly chopped coriander and chives, optional
  • 1 red chilli, deseeded and finely chopped, optional

Method

  1. 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.
  2. 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.
  3. Divide the soup between four bowls, garnish with the herbs and chilli (if using) before serving.