Ingredients
| 125g precooked brown rice, grain and rice mix, soba noodles or similar | |
| 100g beef, very thinly sliced | |
| 1 bowl prepared vegetables (see intro) | |
| 2 tablespoons miso paste (1 tablespoon per cup of broth) | |
| 2 cups beef broth, or to fill the bowl | |
| seaweed strips and togarashi seasoning, to serve |
This wintery buddha-style bowl is fresh and nourishing yet warming, and you simply make it in your serving bowl. Select and prepare your choice of vegetables so that they cook very quickly: spinach leaves, watercress, shelled edamame and bean sprouts can be added as they are; veges such as mushrooms, broccoli and cauliflower should be sliced very thinly; dense vegetables such as pumpkin, kūmara, radish or kohlrabi should be wafer thin – a mandolin is great to use for this. The vegetables will still have a raw quality to them, so if you prefer them more cooked, add them to the broth before stirring in the miso to allow more cooking time or give them a quick stir-fry in a frying pan before arranging in the serving bowl.
You want a really good beef bone broth; you can use bought broth but I have included a recipe (see recipe) that you can cook in the oven to get a nutritious broth that you can freeze in portions for later use.
Instructions
| 1. | Put the rice or noodles at the bottom of the bowl. |
| 2. | Arrange the beef and vegetables on top. |
| 3. | In a separate bowl, mix the miso paste with a little broth to loosen it and set aside. |
| 4. | Heat the remaining broth until boiling, then remove from the heat. |
| 5. | Quickly stir in the miso and pour over the beef and vegetables to cover. |
| 6. | Leave to sit for about 3 minutes before garnishing with seaweed and togarashi to taste. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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