Soba noodles with beef strips and miso - Japanese cuisine

Soba noodles with Miso, we love it! Some know it, some don’t at all. And that really doesn’t matter, we’d like to introduce you to new dishes to keep your cooking skills sharp and ensure enough variety.

Want to add extra flavor to your dish? Consider miso. But what is Miso, I hear you ask? Miso, or Umami, means 'the fifth taste' in Japanese. Have you never tried it? Then a whole new world will open up for you and you’ll end up in a new flavor paradise. Miso has a different taste than the traditional flavors: sweet, sour, salty, and bitter. Definitely worth trying.

But now about the dish you actually came for, a traditional Japanese dish; delicious Soba noodles served with sriracha, miso, eggplants, and strips of steak.
This is a fermented dish which means it’s super healthy and helps improve digestion, It can contribute to the balance of the microbiome, also called gut flora. This is mainly due to the addition of soybeans, salt, and grains. This festive meal is full of iron, calcium, vitamin B, and proteins.

 Ingredients:

For four people:

• 4 tablespoons sriracha (60 ml total)
• 4 tablespoons miso (80 grams total)
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 2 teaspoons rice vinegar
• 135 ml sunflower oil
• 400 grams steak
• 750 grams eggplant
• 300 grams soba noodles
• 3 tablespoons sushi ginger (finely chopped)
• 2 teaspoons sesame oil
• 1/2 bunch coriander (picked leaves)
• crispy fried onions to sprinkle on top

Preparation method:

1. Put the sriracha, miso, honey, sugar, and rice vinegar with 3 tablespoons oil in a small saucepan on low heat and warm for 2-3 minutes while stirring constantly. Then remove from the heat.
2. Heat 3 tablespoons oil in a medium, heavy frying pan on high heat.
3. Generously season the steak with salt and pepper and sear it in 6 to 7 minutes, turning halfway through.
4. Remove from the heat and brush with 3 tablespoons of the sriracha mixture. Then let it rest on a plate and loosely cover with aluminum foil. Slice thinly just before serving.
5. Heat a large frying pan with the last 3 tablespoons oil on medium to high heat and fry the eggplant for 6-8 minutes, stirring regularly until light brown. Add half of the sriracha mixture to the pan and let the eggplant caramelize for 2-3 minutes while stirring.
6. Cook the noodles according to the package instructions, drain, and rinse briefly with warm water.
7. Put the noodles in a bowl and toss with the sweet and sour ginger plus the remaining liquid and sesame oil.
8. Add half of the eggplant, along with salt and pepper, and mix. Then place it on a serving dish.
9. Top with the rest of the eggplant and the slices of steak, drizzle the remaining sriracha mixture over it.
10. Sprinkle with coriander and crispy fried onions before serving.

Yūshoku o o tanoshimi kudasai, or in other words: enjoy your meal!

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