[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) NZ$60. Offer ends 01/03/2024. See terms.
Photo of Miso poached beef with soba noodles by WW

Miso poached beef with soba noodles

Total Time
40 min
10 min
30 min
Create a traditional Japanese inspired meal in your own home in no time at all. The pickled ginger gives the soup zing!


Beef fillet (tenderloin), raw

360 g, (buy 450g), fat trimmed

Canola oil

1 tbs

Miso paste

cup(s), (100g)

Soy sauce

2 tbs, (tamari)

Dry soba noodles (100% buckwheat)

180 g

Snow peas

250 g, halved diagonally


2 bunch(es), cut into 4cm pieces

Bok choy

1 bunch(es), (baby), quartered

Pickled ginger

40 g, (2tbs)

Dried nori seeweed

½ sheet(s), finely shredded


  1. Season beef with salt and freshly ground black pepper. Heat oil in a large saucepan over high heat. Cook beef, turning occasionally, for 4 minutes or until browned. Using tongs, transfer to a plate. Reduce heat to medium. Add 2L (8 cups) water to pan with miso and tamari and bring to a simmer. Reduce heat until barely simmering and return beef to pan. Poach for 20 minutes for medium rare or until cooked to your liking (see note). Using tongs, transfer beef to a plate. Cover with foil and set aside to rest for 10 minutes before slicing thinly.
  2. Meanwhile, bring poaching liquid to the boil. Add noodles and cook for 2 minutes or until tender. Add snow pea, asparagus and bok choy and cook for 1 minute or until bright green and tender.
  3. Serve noodles and broth topped with beef, pickled ginger and nori.


This beef is cooked to medium rare. For medium-well done, poach for a further 10 minutes. However, remember the beef will continue to cook when you add it to the hot broth in the serving bowls.