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BEEF IN MISO SOUP

5 from 1 vote
Ever wondered how to infuse the rich, savory depth of miso with the robustness of beef in a comforting bowl? Look no further! Here’s a recipe that masterfully combines both: Beef in miso soup. A dish that’s not only flavorsome but offers a bouquet of nutritional benefits suitable for any health enthusiast on AH7.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 2
Calories: 280
Ingredients Method Notes

Ingredients
  

  • Beef sliced: 200g (7 oz)
  • Miso paste white or red: 3 tablespoons (45ml)
  • Dashi stock: 4 cups 950ml
  • Soft tofu cubed: 100g (3.5 oz)
  • Green onions chopped: 2
  • Wakame seaweed: 15g 0.5 oz, dried
  • Shiitake mushrooms sliced: 4
  • Water: As needed

Method
 

  1. Begin by soaking the wakame seaweed in cold water for about 10 minutes or until it expands.
  2. In a large pot, bring the dashi stock to a gentle simmer.
  3. Once simmering, add the beef slices, ensuring they don’t overlap. Let them cook until they change color. This usually takes 3-4 minutes.
  4. Incorporate the tofu cubes and shiitake mushrooms into the pot.
  5. In a separate bowl, combine the miso paste with a few tablespoons of warm water. Mix until you achieve a smooth consistency.
  6. Reduce the heat of your simmering pot and stir in the miso mixture. It’s vital to avoid boiling miso as this retains its flavor and beneficial nutrients.
  7. Let the soup simmer for about 10 minutes, allowing all ingredients to meld.
  8. Just before turning off the heat, add in the hydrated wakame and freshly chopped green onions.
  9. Serve your Beef in miso soup immediately, while it’s steaming hot!

Notes

  • Always add miso paste toward the end and avoid boiling to preserve its unique flavor and health benefits.
  • For those keen on a spicier kick, you can add a dab of chili paste or a sprinkle of red pepper flakes.
  • If dashi stock isn’t available, a mild vegetable broth can be a good substitute, though it won’t have that classic umami flavor.