Ingredients with Measurements:
- 1 lb beef sirloin, thinly sliced
- 6 cups beef broth
- 2 tbsp miso paste
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 4 oz shiitake mushrooms, sliced
- 2 packs of udon noodles
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion, garlic, and ginger, and sauté until fragrant and softened, about 3 minutes.
2. Add the beef slices and cook until browned on both sides, about 5 minutes.
3. Pour in the beef broth, miso paste, soy sauce, and sesame oil. Stir to combine and bring to a boil.
4. Reduce the heat to low and simmer for 20 minutes.
5. Add the sliced shiitake mushrooms and cook for an additional 5 minutes.
6. Cook the udon noodles according to the package instructions and divide them among the soup bowls.
7. Ladle the beef and mushroom soup over the noodles.
8. Garnish with sliced green onions and season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 40g
Protein: 35g
Sodium: 1800mg
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Udon noodles can be substituted with soba noodles or ramen noodles.
Variations:
- Add sliced carrots, bok choy, or spinach for extra vegetables.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a splash of rice vinegar or lime juice for a tangy twist.
Tips and tricks:
- Thinly slice the beef against the grain for tender meat.
- Don't overcook the udon noodles to prevent them from becoming mushy.
- Adjust the amount of miso paste and soy sauce to your taste preference.
Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large soup tureen and let guests serve themselves.
Garnishes:
- Sliced green onions
- Sesame seeds
- Red pepper flakes
- Cilantro leaves
Pairings:
- Japanese green tea
- Sake
- Japanese pickles
Suggested side dishes:
- Edamame
- Gyoza
- Seaweed salad
Troubleshooting advice:
- If the soup is too salty, dilute it with more broth or water.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F (63°C) to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Miso soup is a traditional Japanese soup made with miso paste, which is a fermented soybean paste. It is commonly served as a side dish or as a starter in Japanese cuisine.
Flavor profiles:
Savory, umami, slightly sweet, and salty.
Serving suggestions:
Serve the soup hot with a side of udon noodles or rice.
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Region: Japanese