Beef & shiitake miso ramen
7
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
It’s time for a ‘steakover’ with this satisfying ramen dish – udon noodles, lots of veggies and punchy herbs served in an aromatic broth.
Ingredients
Tesco Ingredients Dried Shiitake Mushrooms
40 g
Asda Udon Noodles
2 pack(s)
Beef stock cube(s)
1 cube(s), 1 litre stock
Tamarind paste
15 g
Miso
1 tablespoon(s)
Caster Sugar
2 teaspoon(s)
Chilli Sauce
1 tablespoon(s), sriracha
Vegetable Oil
2 teaspoon(s)
Beef sirloin steak, lean, raw
2 steak(s), medium, trimmed of fat
Beansprouts
200 g
Coriander, fresh
10 g, roughly chopped
Spring Onions
2 medium, trimmed and sliced
Sesame Seeds
1 tablespoon(s)
Instructions
1
Put the mushrooms in a bowl and pour over 500ml hot water. Set aside to soak for 5-6 minutes. Drain and chop any large ones, reserving the soaking liquid. Set aside.
2
Meanwhile, cook the noodles to pack instructions and heat the stock in a large pan. Stir the tamarind and miso pastes into the stock, add the sugar and sriracha and bring to a simmer. Add the mushrooms and the reserved liquid and warm over a gentle heat.
3
Heat the oil in a large frying pan over a high heat. Season the steaks with salt and freshly ground black pepper, and sear for 3 minutes on each side. Remove from the pan and set aside to rest for 5 minutes. Cut into 2cm-thick slices.
4
Meanwhile, add the cooked udon noodles to the pan and heat through.
5
Divide the beansprouts between 4 large, deep bowls and ladle over the broth. Top with the sliced sirloin and serve garnished with the coriander, spring onions and a sprinkling of sesame seeds.
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