Miso Beef Ramen
By Georgia Hearn

Steps

1. Start by placing the steaks in a bowl with the miso, seasoning and rapeseed oil and leave to one side.

2. Boil the eggs in salted water for 6 minutes, blanch in cold water and deshell. Leave to one side.

3. Place a wok over a high heat with a drizzle of sesame oil and soy sauce. Add the Pak Choi and stir fry for 2 minutes till cooked but not soggy - leave to one side.

4. Get the garnish all prepped and ready to go.

5. Place a frying pan over a really high heat. Once super hot, add the steaks and fry for 3-5 minutes each side, to your preferred colour using the thumb test to check as you go. Remove from the heat and rest.

6. Place the chicken stock in a large sauce pan over a high heat and bring to the boil. Add the noodles and cook for 3 minutes on a high heat. Add the packet seasoning and leave to simmer on a low heat.

7. Slice the rested steak.

8. Time to plate up! Split the ramen noodles between four bowls and top with the steak, Pak Choi, edamame, pickled ginger and half a soft boiled egg. Garnish with sesame seeds, coriander and chilli flakes - dig in!