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Pea and mushroom rare beef broth
Serves 4 Starters and mains
Ingredients
- 1.2 litres mushroom stock
- 2tbsp sweet white miso paste
- 1tbsp tamari or light soy sauce
- 100g edamame beans
- 100g sugar-snap peas, each one cut into three
- 4 small radishes, thinly sliced
- 70g enoki mushrooms, roots removed if still attached
- 4 baby pak choi (2 normal-sized ones will also suffice), sliced
- 120g beef fillet, sliced into thin strips
Method
Use quality beef fillet – ask your butcher if unsure. This dish is not suitable for freezing.
Bring the stock to the boil and then reduce to barely a simmer. Whisk in the miso and tamari and taste for seasoning.
Add all of the vegetables and simmer for no longer than 2-3 minutes. Divide between 4 bowls and top with the sliced beef.
If you prefer more well-done meat, place the fillet slices in the bowl before pouring in the hot broth. This will cook the beef.
Serve immediately.
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