With all the veggies in this miso soup, it’s a wonderfully nourishing bowl of soothing deliciousness and umami glory. Ginger adds an incredible zing, lemongrass, a bright, fresh flavor, shiitake mushrooms a boost for the immune system and nutrient dense baby Bok Choy.
Course
Appetizer, Soup
Category
Asian
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings4
AutorElle
Ingredients
1tablespoonsesame oil
300grump steak,trimmed and cut into bite-sized thin strips
150gshiitake mushrooms,stemmed and thinly sliced (about 2 handfuls)
3clovesgarlic,thinly sliced
1tablespoongrated fresh ginger
1teaspoonsoy sauce
1stalk lemongrass
1cupbeef broth
3cupswater
3tablespoonsmiso paste
5green onions,chopped
1medium carrot,cut into thin matchsticks
6-8bunches fresh baby Bok Choy,trimmed
2x 200 g packages udon noodles
1handful cilantro leaves
Method
Heat oil in a large sauce pot or Dutch oven over medium heat. Add beef, mushrooms, garlic, ginger and soy sauce and toss to coat. Cook, stirring once or twice, until beef and mushrooms are lightly browned on edges, about 5 minutes.
Trim two of the lemon-grass stalks of their toughest outer layers, then bruise them with the back of a knife and cut it into 3 pieces. Add lemongrass to pot.
Pour in beef broth and water, increase heat to medium-high. Stir in miso paste, green onions, carrots, Bok Choy and udon noodles. Bring to a boil and reduce heat to low, simmer for 5 minutes. When vegetables are tender, remove from heat.
Remove lemongrass from pot and discard. Ladle soup into bowls and garnish with cilantro. Serve immediately and enjoy!