Author: TASTE
About: The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.
4 to 6
Easy
15 minutes
40 minutes
Mix the eggs, ginger and salt.
Mix the flour and pepper, coat the beef in the flour, then dip individually into the egg mixture allowing any excess to drip off. Roll the strips in panko crumbs and shallow fry until golden brown.
Heat the stock, miso paste and soya sauce in a large saucepan until simmering, then poach the mushrooms for 3 minutes.
Divide the broth and mushrooms between serving bowls, add the cooked noodles and top with the beef.
Garnish with the spring onions, radishes, coriander and toasted sesame seeds.
Serve immediately with the lime wedges.
Cook's note: I like to crumb the beef strips in panko crumbs for some lovely crunch in the spicy, salty broth. An easy comfort meal for a chilly night.
