Creamy Miso Nut Soy Milk Noodles

A nourishing bowl of creamy miso nut soy milk noodles featuring seared wagyu beef, chewy multigrain noodles, and a soft-boiled egg drizzled with chili oil.

Ingredients

• 200 g multigrain noodles
• 300 ml multigrain soy milk
• 1 tbsp organic miso
• 1 tsp light soy sauce
• 150 g wagyu beef chuck
• 1 egg
• 1/2 yellow squash
• 1 cucumber
• 1 tsp chili oil
• 1 tsp white sesame seeds
• to taste salt
• to taste black pepper
• 1 tsp vegetable oil

Instructions

1. 1Mix Miso into Soy Milk

   

   Add a spoonful of organic miso directly into a glass of multigrain soy milk. Stir the mixture thoroughly until the miso paste is completely dissolved into the soy milk.

   Tip: Ensure the miso is fully incorporated to avoid lumps in your soup base.
2. 2Season with Soy Sauce

   

   Pour a small splash of light soy sauce into the soy milk and miso mixture. Mix well to enhance the savory flavor profile of the soup base.

   Tip: Add the soy sauce gradually to control the overall saltiness of the broth.
3. 3Sear the Beef Chuck

   

   Place sliced beef chuck directly into a preheated non-stick pan without adding any oil. Let the meat sear in its own natural fats.

   Tip: Heat the pan thoroughly before adding the beef to achieve a nice sear without sticking.
4. 4Season the Seared Beef

   

   Sprinkle black pepper and salt to taste over the seared beef slices in the pan. Use chopsticks or tongs to gently turn the meat and distribute the seasonings.

   Tip: Season while the meat is hot so the salt and pepper adhere effectively.
5. 5Cook the Noodles

   

   Drop the multigrain noodles into a pot of boiling water. Cook them according to the package instructions until done, then drain thoroughly.

   Tip: Follow the timing on the package closely to maintain a good noodle texture.
6. 6Boil the Egg

   

   Using chopsticks, carefully place an egg into the hot water after removing the noodles. Boil for 7 to 8 minutes, then transfer to cold water to cool before peeling.

   Tip: Plunge the boiled egg directly into cold water to make peeling easier and stop the cooking process.

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