Ingredients
- 225g thin cut steaks, cut into strips or prepared stir-fry strips
- 1L good, hot vegetable stock
- 4 tablespoons miso paste
- 1 teaspoon sesame oil
- 1 tablespoon light soy sauce
- 50g rice noodles
- 75g watercress leaves
- ½ lime, juice of
- Small bunch freshly chopped coriander and chives, optional
- 1 red chilli, deseeded and finely chopped, optional
Method
- 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.
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