Noodle and Shanghai paksoy soup

Ingredients

Noodle and Shanghai paksoy soup

• 1 clove of garlic
• 3 tbsp peanut oil
• 2 tbsp white miso paste (or more to taste)
• 250 g noodles
• 100 g shiitake mushrooms
• 100 g chestnut mushrooms
• 2 steaks ( 100 g), at room temperature
• 1 spring onion

• 

  1 Shanghai paksoy
• 150 g carrot in fine strips (julienne)
• 1 tbsp soy sauce
• salt and pepper

Preparation method

1. Thinly slice the garlic. Heat 1 tablespoon of peanut oil in a large saucepan. Fry the garlic and the miso paste for 1 minute. Add 1 litre of water and bring to the boil. Then reduce the heat and simmer the soup.
2. Cook the noodles according to the instructions on the package.
3. Slice the shiitake mushrooms and chestnut mushrooms. Heat 1 tablespoon of peanut oil in a frying pan. Fry the mushrooms on a high heat for approx. 6 minutes. Season with salt and pepper. Remove from the pan.
4. Pat the steaks dry with kitchen paper and season with salt and pepper. Heat the rest of the peanut oil in a frying pan. Fry the meat on a medium heat until brown on all sides in about 5 minutes. Turn the meat halfway. Remove the meat from the pan. and leave to rest until used.
5. Slice the spring onion into rings. Trim the base of the Shanghai paksoy and finely slice the hard part of the stalk. Keep the leaves whole. Slice the steak.
6. Divide the finely sliced Shanghai paksoy, noodles, mushrooms, carrot and steak slices over four bowls. Pour the miso stock into the bowls. Add some Shanghai paksoy leave. Scatter with spring onion and season with soy sauce to taste.
7. Tip: Prefer not to use red meat? Noodle soup tastes equally delicious with a soft boiled egg or crispy fried tofu.