Miso beef udon hot pot
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Delicious Japanese cooking in a flash! Embrace the culture with the shiitake mushrooms, wombok cabbage and miso paste.
Ingredients
Oil spray
1 x 3 second spray(s)
Dry udon noodles
180 g
Brown onion
1 medium, thinly sliced
Carrot(s)
1 large, cut into match sticks
Fresh ginger
1 tsp, finely grated
Miso paste
2 tbs
Shiitake mushrooms
100 g, thinly sliced
Sugar snap peas
150 g, trimmed, thickly sliced
Chinese cabbage (wombok)
100 g, (1/4 small cabbage), coarsely chopped
Beef fillet (tenderloin), raw
240 g, (Buy 300g), fat trimmed, very thinly sliced
Green shallot(s)
2 individual, thinly sliced
Instructions
1
Prepare the noodles following packet instructions or until just tender. Drain.
2
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.
3
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.
4
Divide the noodles and soup between bowls, serve topped with the shallots.
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