Noodle Bowls with Miso Broth
Craving a fragrant dish to warm up your senses? Try these deliciously fragrant and comforting noodle bowls with miso broth.
The talented Chantelle from @foodbychantelle created this delicious wine and food match for our unique Rapaura Springs - Rohe Blind River Sauvignon Blanc 2020.
INGREDIENTS
Broth:
500ml chicken stock
1 spring onion stalk
3 coriander stalks
2 cloves garlic
1 small piece of ginger
Pinch of chilli flakes
3 Tbsp miso paste
1/2 cup water
3 Tbsp cream
Juice of a lime
Noodle bowl:
200g packet udon noodles
500g piece eye fillet (chicken or fish work well too)
2 bok choy
2 spring onion stalks
2 cups mung beans
2 cups snow peas
Coriander to garnish
1 Tbsp rice bran oil
METHOD
In a large pot place all ingredients for broth leaving cream and lime juice till the end.
Gently simmer for 30 min.
After 30 min strain the liquid into another pot, discard the bits your now left with a broth place back over a medium heat, add fresh lime juice and cream.
Simmer for a further 10 mins.
Remove from heat.
Pre heat your oven to 180 fan bake.
Heat a heavy based oven proof fry pan on a high heat, roll your eye fillet in the rice bran oil sear the eye fillet in the pan until its brown all over.
Place in the over for 10 mins (or less if you’d like it rare) then remove cover and leave to rest.
Bring a large pot of water to the boil and add your udon noodles after 2 minutes add you bok choy and snow peas to the boiling water and noodles after 1 min of cooking strain. These vegetables don’t need long.
Turn your broth back on to warm.
Now its time to assemble your bowls...
Slice your eye fillet, place noodles and vegetables in bowls, pour over hot broth and garnish with coriander and lime wedges.
Enjoy with a glass of Rapaura Springs - Rohe Blind River Sauvignon Blanc.
