How to make miso beef soup

Traditionally a light Japanese soup with strips of thin cut beef steaks cooked in a light broth made with stock, miso paste, soy sauce, rice noodles, chillies, fresh herbs and lime juice. It's a quick, but satisfying dish.

Light beef miso soup with watercress

Preparation: 5 minutes

Cooking time: 5 minutes

Serves 4

1 litre hot vegetable stock
60ml miso paste
5ml sesame oil
15ml light soy sauce
50g rice noodles
225g thin cut steaks, cut into strips or prepared stir-fry strips
​75g watercress
Juice of ½ lime
Small bunch freshly chopped coriander and chives, optional
1 red chilli, deseeded and finely chopped, optional

Put the stock in a large saucepan and bring to the boil. Reduce the heat and stir in the miso paste, sesame oil and soy sauce.

Add the noodles and beef. Simmer for 2-3 minutes or until the noodles are tender. Remove from the heat and add the watercress and lime juice.

Divide the soup between four bowls, garnish with the herbs and chilli (if using) before serving.

Recipe from Simply Beef and Lamb (simplybeefandlamb.co.uk)