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Beef, miso and mushroom udon noodle soup

Beef, miso and mushroom udon noodle soup

Serves 4


  • 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


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.