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    Miso broth with spiced rare steak

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    *mandatory

    Miso broth with spiced rare steak

    by Joss Herd

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4

    Ingredients

    4 x 125g beef fillet steaks (or your favourite quick-cook cut)
    1½ tbsp toasted sesame oil
    1 tbsp Cooks’ Ingredients Shichimi Togarashi, plus extra to serve
    2 salad onions, finely sliced
    1 tbsp sesame seeds
    ¼ x 25g pack chives, finely sliced
    2 British Blacktail Medium Free Range Eggs, beaten
    3 nests fine egg noodles
    1L fresh chicken stock
    50g miso paste
    100g podded edamame beans
    1/4 x 80g pack pea shoots, very roughly chopped, plus extra to serve
    1 carrot, shaved with a vegetable peeler
    1 tbsp Cooks’ Ingredients Aonori Seaweed
    1 red chilli, sliced, to serve
    1 lime, cut into wedges, to serve  

    Method

    1. Rub the steaks with ½ tbsp of the sesame oil and sprinkle with the togarashi seasoning. Heat a large frying pan over a high heat and sear the steaks for 2 minutes on each side. Remove from the pan and leave to rest.
     
    2. Wipe out the pan, add ½ tbsp sesame oil and heat until hot. Mix the salad onion whites, sesame seeds and chives with the eggs and pour into the pan. Cook over a high heat to make a thin omelette. Flip and cook on the other side, then tip onto a board. Roll up and slice.

    3. Cook the noodles according to pack instructions, then drain, refresh under cool water and drain again. Toss in the remaining ½ tbsp sesame oil. 

    4. Heat the stock in a large saucepan, stir in the miso, then add the edamame and cook for 1 minute. Divide the noodles between four bowls, then slice the rested steak and arrange on top. Pour over the stock, then top with the omelette, pea shoots, green parts of the salad onions, carrot and edamame. Sprinkle with the seaweed and serve with extra togarashi and pea shoots, fresh red chilli and lime wedges to squeeze over.

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