This is like a Wagamama soup…only this is better! Filled with all the good stuff like ginger, miso and bone broth. This is like a heavenly treat for your gut as well as your taste buds!

You will love the earthy, spicy and umami flavours, this is going to become a recipe you’ll cook over and over.

Ingredients

serves 2

• 1 onion, finely sliced

• 1-2 garlic cloves, finely sliced or grated

• 1 big thumbnail size of ginger, peeled and grated

• 500ml chicken bone broth

• 2 big handfuls of mushrooms, sliced

• 200g spinach

• 1 tbsp red miso paste (mixed with a little hot water to dissolve it)

• 85g brown rice noodles (cooked and refreshed as per instructions on the packet)

• 2 minute steaks (beef or venison), bring to room temperature 1/2 before cooking

• drizzle of extra virgin olive oil

• sea salt to season

• chilli flakes and nigella seeds to season

Soften the onion, garlic, ginger and mushrooms in a little olive oil on a medium heat.

Add the bone broth and heat through and then remove from the heat.

Prepare the noodles as per the packet instruction

Season the minute steaks with sea salt and a little olive oil. In a hot pan, add the steaks and leave to cook 1-3 minutes on each side (depending on how thick the steak is and rare you like your steak). Remove from the pan and leave to rest for 1-2 minutes.

reheat the bone broth to boiling point. Turn off the heat and add the spinach and the miso paste.

Add the noodles to your serving bowl. Top with the bone broth

Slice the minute steaks and add them to your soup.

Sprinkle chilli flakes and nigella seeds over the steaks.