A recipe from the Good Food collection.
Ingredients
10 g dried sliced shiitake mushrooms
100 g dried rice vermicelli
2 teaspoons oil
1 leek, halved and sliced
1 litre chicken stock
1 teaspoon dashi granulesdissolved in 2 cups (500 ml) boiling water
1/2 cup (125 ml) soy sauce
2 tablespoons mirin
1½ tablespoons sugar
2 cups (100 g) shredded Chinese cabbage (wom buk)
300 g silken firm tofu, cut into 2 cm cubes
600 g rump steak, thinly sliced
4 spring onions, sliced diagonally
Method
1. Soak the shiitake mushrooms in ½ cup (125 ml) boiling water for 10 minutes. Place the noodles in a large heatproof bowl, cover with boiling water and leave them to stand for 5 minutes, then drain.
2. Heat the oil in a large saucepan, add the leek and cook over medium heat for 3 minutes, or until softened. Add the chicken stock, dashi broth, soy sauce, mirin, sugar and mushrooms and their soaking liquid. Bring to the boil, then reduce the heat and simmer for 5 minutes.
3. Add the cabbage and simmer for a further 5 minutes. Next, add the tofu and beef, and simmer for 5 minutes, or until the beef iscooked but still tender. Divide the noodles among the serving bowls and ladle on the soup. Serve garnished with the spring onion.