: Enoki & Beef Miso Soup


This is the first time I made a Japanese inspired soup. I don’t know why it took me this long because I’ve always been a fan of Japanese food. It’s fresh, balanced, and it’s always been my idea of the healthiest kind of cooking.

This is a quick meal, ready in under 30 minutes (not including marinading the meat).

….Also, these enoki mushrooms are really cute, no?


3-4 small fast fry steaks

1 cup chopped brocolini (or substitute spinach)

3 green onions, sliced (white and green parts separated)

2 Cloves Garlic, minced

2 Oz Enoki Mushrooms

1 Tbsp ginger, minced

3 Tbsp White Miso Paste

1 Tbsp Soy Sauce

1/4 cup teriyaki sauce

1/4 cup firm tofu, diced

363 g package of prepared noodles (ramen or somen)

4 cups water

2 tbsp olive oil





Marinade steaks in teriyaki sauce for 30 minutes.

In a medium sized pot, on medium-high heat, brown the steak on both sides. Cook for about 3 or 4 minutes, then set steaks aside on a plate. Cover with foil.

Then, add oil to the same pot and cook the ginger, garlic, white parts of the green onions. When fragrant, add in the brocolini and cook just until it starts to wither. Promptly remove pot from heat and set aside.

Prepare the noodles in a separate pot and drain.

Begin to heat the pot with the greens in it. Once hot, add the miso paste followed by 4 cups of water, enoki mushrooms, tofu, and soy sauce.

Once it boils, turn in the noodles and give a gentle stir. Cook for no more than a minute, then turn off heat, remove and cover.

Ladle soup into bowls, topping with thin strips of steak and green onions.

Have all ingredients ready before preparing this meal as it is prepared quickly. 

Serves 6.



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