Beef, Shiitake and Noodle Soup

Cook time 25 minutes
Servings 4


350g Fantastic fresh Singapore noodles
1 tbsp vegetable oil
3 garlic cloves, finely sliced
2 spring onions, thinly sliced, white and green parts separated
250g shitake mushrooms, thickly sliced
1L good-quality chicken, beef or vegetable stock
2 tbsp white miso paste
1 tbsp dark soy sauce
175g sugar snap peas
125g baby corn
1 bunch baby bok choy, thinly sliced
150-200g beef eye fillet, wrapped in plastic wrap, frozen, very thinly sliced
Bean sprouts, coriander sprigs, sriracha sauce, lemon wedges, to serve

Beef, Shiitake and Noodle Soup


Prepare noodles following packet directions. Drain.

In a large pot, heat oil over medium heat. Add garlic, white parts of onion and mushrooms. Cook for 1-2 minutes or until fragrant. Stir in stock, miso paste and dark soy sauce. Bring to the boil then reduce heat, cover and simmer for 5-6 minutes.

Add the sugar snaps, corn and bok choy, cover and cook for a further 2-3 minutes, stirring occasionally or until vegetables are just tender.

Divide noodles between bowls. Arrange raw beef slices over the top and ladle the hot broth and vegetables over the top. Sprinkle with remaining spring onion, bean sprouts and coriander. Serve with hoisin sauce, sriracha sauce and lemon wedges.