Miso steak and tomato ramen

Name: Miso steak and tomato ramen
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: large handful of sugar snap peas, sliced on the diagonal; 15 ml/1 tbsp mirin; 5 ml/1 tsp chilli paste; 10 ml/2 tsp tahini; handful of cherry tomatoes, halved; 400 g/14 oz rump steak; 400 g/14 oz fresh ramen noodles; 2 garlic cloves, peeled and grated; 5 cm/2 in piece of fresh root ginger, peeled and grated; 15 ml/1 tbsp red miso; 15 ml/1 tbsp white miso; 1.75 litres/3 pints/7½ cups chicken or pork stock; 10 ml/2 tsp black sesame seeds; 1 sheet of nori, torn into four pieces; 30 ml/2 tbsp pickled bamboo shoots (menma)

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

Tomatoes are perhaps not as authentic as some of the classic toppings for ramen but do work well, since they gently ‘poach’ in the hot stock, and add a fabulous sweetness and softness that contrasts with the crunch of the raw sugar snaps.

Ingredients

For the base

1.75 litres/3 pints/7½ cups chicken or

Main course
Soup

Method

First, prepare the steak. Mix together the miso and mirin in a shallow bowl, then add the steak and turn to coat it in the marinade. Cover and leave to marinate for 15 minutes.
When you are ready to cook, put a frying pan or skillet over a high heat until it is hot, then add the steak and fry it for about 4 minutes on each side, until it is just cooked (the tim