I had a delicious beef and udon soup at Orizuru (Mures, Hobart) earlier in the week and was keen to make something similar at home, also to try new dishes rather than the same old with the side of beef in the freezer. I used a small piece of rump and a small poterhouse, both end bits. I didn’t have a chance to shop for new ingredients so I was pretty thrilled with the end result made from what I had in the pantry. I will try this again with a homemade beef stock to add some more depth to the flavour.

serves 2

1 onion
¼ teaspoon chilli
1 tablespoon miso paste
1 teaspoon soy sauce
1 tablespoon honey
700 ml beef stock
1 large carrot
1 stick celery
1 red capsicum
10 snow peas
200 grams cooked noodles
200 grams steak (eye fillet, porterhouse, rump)

Finely slice onion and chilli and sauté in a medium size pot. Add miso, soy, honey and beef stock and bring to a gentle boil. Season with salt and pepper and more chilli if you like.

Slice the beef thinly, slice all remaining vegetables and put the beef and vegetables into the simmering soup, quickly to heat, about 30 seconds to 1 minute and serve immediately on top of the hot noodles