Creamy Miso Udon with Caramelised Mince and Pak Choi

Ingredients

• 400 gudon noodles
• 450 gbeef mince
• 2 pcspak choi — small
• 4 pcseggs
• 2 pcsspring onion
• 2 clovesgarlic
• 25 gfresh ginger
• 300 mlcoconut milk — unsweetened
• 300 mlchicken stock
• 2 tbspmiso paste — white
• 1 tbsptahini
• 2 tbspsoy sauce
• 1 tbspoyster sauce
• 1 tbspmirin
• 1 tspfish sauce
• 1 tspgochugaru — or mild chilli flakes
• 1 tspsesame oil
• ½ pcslime
• 1 tbspneutral oil

Method

1. 1

   Bring a pan of water to a boil. Cook the eggs for 7 minutes for a soft yolk. Rinse them under cold water, peel them and set aside.

2. 2

   Heat the neutral oil in a large frying pan. Fry the beef mince over medium to high heat until browned and slightly crispy.

3. 3

   Grate the garlic and ginger. Add about half to the mince and fry for 1 minute.

4. 4

   Add 1 tbsp soy sauce, the oyster sauce, mirin and fish sauce to the mince. Continue to fry for another 2–3 minutes until the mince is darker and slightly caramelised.

5. 5

   For the broth, put the coconut milk and chicken stock in a pan. Add the remaining garlic and ginger and heat gently.

6. 6

   Stir the miso paste, tahini, remaining 1 tbsp soy sauce and gochugaru into the broth. Do not let the broth boil vigorously after adding the miso.

7. 7

   Cut the pak choi lengthwise into coarse pieces. Fry or stir-fry for 2–3 minutes so that the stems still have some bite. Drizzle with sesame oil.

8. 8

   Prepare the udon according to package instructions. Drain well.

9. 9

   Squeeze half a lime over the miso broth and taste. The broth should be creamy, savoury and slightly spicy.

10. 10

    Divide the udon among four deep bowls. Pour the warm miso broth over it. Divide the caramelised mince and pak choi among the bowls.

11. 11

    Halve the eggs and place two egg halves in each bowl. Slice the spring onion into thin rings and sprinkle over the dish.