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

4 people


  • 225g/8oz thin cut steaks, cut into strips or prepared stir-fry strips
  • 1L/1¾ pints good, hot vegetable stock
  • 60ml/4tbsp miso paste
  • 5ml/1tsp sesame oil
  • 15ml/1tbsp light soy sauce
  • 50g/2oz rice noodles
  • 75g/3oz watercress
  • Juice of ½ lime
  • Small bunch freshly chopped coriander and chives, optional
  • 1 red chilli, deseeded and finely chopped, optional


  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.