Tahini Miso Ramen Soup

This tahini miso ramen soup with caramelised pulled beef and crispy sweet potatoes is for those nights when you need a cozy, healthy dinner, and you need it fast.

Ingredients

Ingredients
Servings:
Caramelised Beef
tbsp
Sesame Oil
Shallots
g
Sirloin Steak
Garlic Clove
tsp
Fresh Ginger
ml
Soy Sauce
low sodium
tbsp
Rice Vinegar
tbsp
Fish Sauce
tbsp
Honey
Crispy Sweet Potato
g
Sweet Potatoes
tbsp
White Miso
tbsp
Sesame Oil
tbsp
Honey
Ramen Soup
l
Veggie Stock
ml
Water
ml
Soy Sauce
low sodium
tbsp
Rice Vinegar
tbsp
Tahini Paste
tbsp
White Miso
tsp
Fresh Ginger
Garlic Clove
g
Ramen Noodles
Handful Baby Spinach

Instructions

Preparing In The Kitchen
  1. Peel and finely chop the shallots, mince the garlic cloves, and grate the ginger. Slice the rump steak in thin slices. Heat the oil in a large skillet over medium heat. Add chopped shallots and cook until the shallots begin to caramelize, about 5 minutes. Stir in the sliced beef, chopped garlic, ginger and pepper. Cook for 2-3 minutes until browned. Pour in the soy sauce, vinegar, fish sauce and honey. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the beef, about 5-8 minutes.
  2. For the ramen soup in a large pot, combine the broth, water, soy sauce, vinegar, tahini and miso. Grate and add ginger, and the minced garlic. Set over medium heat and bring to a simmer, reduce the heat to medium-low and simmer for ca. 20 minutes, until the broth is very fragrant.
  3. Bring the soup to a boil over high heat. In the meantime, wash the spinach. Stir in the noodles, and spinach. Let sit for 5 minutes or until the noodles are soft.
  4. In the meantime, prepare the sweet potato. Preheat the oven to 200 ºC. In a small bowl, whisk together honey, miso and sesame oil. Peel and slice the potatoes and spread them over baking sheet. Brush them with the miso mixture and place in the oven. Bake for 15 minutes, or until golden brown.
  5. Once all is done, ladle the soup into bowls and top with the sweet potatoes, beef, green onions, and sesame seeds.

Preparing In The Kitchen
  1. Peel and finely chop the shallots, mince the garlic cloves, and grate the ginger. Slice the rump steak in thin slices. Heat the oil in a large skillet over medium heat. Add chopped shallots and cook until the shallots begin to caramelize, about 5 minutes. Stir in the sliced beef, chopped garlic, ginger and pepper. Cook for 2-3 minutes until browned. Pour in the soy sauce, vinegar, fish sauce and honey. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the beef, about 5-8 minutes.
  2. For the ramen soup in a large pot, combine the broth, water, soy sauce, vinegar, tahini and miso. Grate and add ginger, and the minced garlic. Set over medium heat and bring to a simmer, reduce the heat to medium-low and simmer for ca. 20 minutes, until the broth is very fragrant.
  3. Bring the soup to a boil over high heat. In the meantime, wash the spinach. Stir in the noodles, and spinach. Let sit for 5 minutes or until the noodles are soft.
  4. In the meantime, prepare the sweet potato. Preheat the oven to 200 ºC. In a small bowl, whisk together honey, miso and sesame oil. Peel and slice the potatoes and spread them over baking sheet. Brush them with the miso mixture and place in the oven. Bake for 15 minutes, or until golden brown.
  5. Once all is done, ladle the soup into bowls and top with the sweet potatoes, beef, green onions, and sesame seeds.

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