Nigel Slater's Miso Soup with Beef and Kale

By Kristy Mucci
March 6, 2016
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Author Notes:

A simple recipe that's easy to adapt, and easy to halve if you're cooking for one. I like to add whatever vegetables I have from the greenmarket, carrots and mushrooms are particularly good. From Nigel Slater's "Eat."

Kristy Mucci

Serves: 2

  • 3 1/2 ounces cavolo nero or other kale
  • a little oil
  • 8 ounces piece of sirloin steak
  • 3 chopped green onions
  • 3 1/2 cups boiling water
  • 1 tablespoon bouillon powder
  • 2 tablespoons white (shiro) miso
  1. Pull the leaves from the stalks of 3 1/2 ounces (100 grams) cavolo nero or other kale. Shred them, then chop the stalks finely. Pour a little oil into a shallow pan, add the chopped stems and cook briefly, then add an 8-ounce (240-gram) piece of steak. Fry briefly and when it browns, turn over and add 3 chopped green onions. Brown the steak on the other side, then remove from the pan and cover it. Pour 3 1/2 cups boiling water into the pan and stir. Add a tablespoon of bouillon powder and 2 tablespoons of white (shiro) miso, then the cavolo nero leaves. Simmer until the greens wilt. Ladle into bowls, slice the steak into thin strips, and drop into the broth.

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