Miso beef udon hot pot
1 x 3 second spray(s)
dry udon noodles
1 medium, thinly sliced
1 large, cut into match sticks
1 tsp, finely grated
100 g, thinly sliced
sugar snap peas
150 g, trimmed, thickly sliced
Chinese cabbage (wombok)
100 g, (1/4 small cabbage), coarsely chopped
lean beef fillet
240 g, (Buy 300g), fat trimmed, very thinly sliced
2 individual, thinly sliced
- Prepare the noodles following packet instructions or until just tender. Drain.
- Meanwhile, lightly spray a large saucepan with oil and heat over medium heat. Cook the onion and carrot, stirring, for 5 minutes or until softened. Add the ginger and cook, stirring, for 1 minute or until fragrant.
- Add 4 cups (1L) water, then whisk in the miso paste until smooth and bring to the boil. Add the mushroom and sugar snap peas. Reduce heat and simmer for 2 minutes or until the vegetables are tender. Add noodles and wombok and simmer for 2 minutes or until hot. Add beef, then remove from heat.
- Divide the noodles and soup between bowls, serve topped with the shallots.