Beef, miso and mushroom udon noodle soup
- 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
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.
Add the stock to the saucepan and allow the broth to simmer on low for 30 minutes.
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.
Add chinese broccoli and noodles to the broth and cook for a further 5 minutes. To serve, scatter with thai basil and enjoy.