Beef, miso and mushroom udon noodle soup

Serves 4

Ingredients

• 1 tablespoon peanut oil
• 1 white onion, sliced
• 1 tablespoon white miso paste
• 200g oyster mushrooms, halved
• 4 cups (1L) chicken stock
• 700g Our Farm Angus Beef Flank Steak
• 400g udon noodles
• 1 bunch chinese broccoli, roughly chopped
• Thai basil to serve

Method

Step 1

Heat oil in a large saucepan over medium heat. Add onion, miso and cook for 8-10 minutes or until softened and caramelized. Add the mushrooms and cook for 6 minutes until browned.

Step 2

Add the stock to the saucepan and allow the broth to simmer on low for 30 minutes.

Step 3

Heat a chargrill fry pan over medium high heat. Drizzle steak with oil and season with salt flakes and cracked pepper. Grill on both sides for 3-4 minutes. Cover beef with foil and allow it to rest for 10 minutes.

Step 4

Add chinese broccoli and noodles to the broth and cook for a further 5 minutes. To serve, scatter with thai basil and enjoy.