Beef in miso soupReviewed by our expert panel
(at time of publication)
- ½ cup liquid salt-reduced beef stock
- 2 teaspoons garlic paste
- 200g vermicelli noodles
- 4 spring onions, sliced
- 4 cups spinach
- 2 carrots, peeled in ribbons
- 2 courgetteszucchini, summer squashX, peeled in ribbons
- 400g lean roasted beef
- 2 tablespoons miso paste
- 1 tablespoon salt-reduced soy sauce
- 1 tablespoon mirin
- 5 radishes, sliced
1 Place stock in a pan with 5 cups water and garlic paste. Bring to a gentle boil. Add noodles with vegetables and cook for 5 minutes, stirring from time to time.
2 Meanwhile, shred or thinly slice beef. Add to pan with miso, soy sauce and mirin. Scatter over radish and serve garnished with fresh coriander if preferred.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 4g
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