Beef in miso soup

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

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 courgettezucchiniXszucchini, 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

Instructions

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.

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Nutrition Info (per serve)

Calories 421cal

Kilojoules 1760kJ

Protein 40g

Total fat 8g

–Saturated fat 2g

Carbohydrates 50g

–Sugars 6g

Dietary fibre 4g

Sodium 680mg

Calcium 100mg

Iron 5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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