Slowly simmering onions, ginger, garlic and miso paste in water creates a savory broth that is the basis for this comforting soup, and adding the stems from the mushrooms that go into the soup contributes even more flavor. Togarashi, a Japanese condiment that typically includes red pepper flakes, sesame seeds, seaweed flakes and other seasonings, can be found at most well-stocked grocery stores and Asian markets. Pass the bottle at the table so diners can add it to their soup to taste.
Steak and Mushrooms in Ginger-Miso Broth
4 Tbs. (2 fl. oz./60 ml) canola oil
1 yellow onion, peeled and halved
2-inch (5-cm) piece of fresh ginger, thinly sliced
2 garlic cloves, thinly sliced
3 green onions, white and light green portions, thinly sliced
1/2 lb. (250 g) cremini mushrooms, stems trimmed and saved, caps thickly sliced
8 cups (64 fl. oz./2 l) water
1/4 cup (2 oz./60 g) white miso paste
1 Tbs. soy sauce, plus more to taste
7 oz. (220 g) thin dried rice noodles
1 lb. (500 g) flank or skirt steak
2 baby bok choy, ends trimmed, halved lengthwise
Radish sprouts for garnish (optional)
Lime wedges for serving
1 jalapeño chile, thinly sliced
Chopped fresh cilantro for serving
Togarashi for serving
In a large saucepan over medium-high heat, warm 1 Tbs. of the canola oil. Place the onion halves, flat side down, in the pan and sear until golden brown, about 4 minutes. Add the ginger, garlic, green onions, and mushroom stems and cook, stirring, until fragrant, about 1 minute. Add the water and bring to a boil. Reduce the heat to low and stir in the miso and soy sauce until dissolved. Simmer for 30 minutes until the flavors deepen. Season to taste with more soy sauce. Keep warm until ready to serve.
Meanwhile, cook the rice noodles according to the package instructions. Divide among four individual bowls.
In a large sauté pan over medium-high heat, warm 1 Tbs. of the canola oil. Add the flank steak and sear, turning once, until browned on both sides and medium-rare in the center, about 3 minutes per side. Transfer to a cutting board and tent with aluminum foil. Set aside.
In the same sauté pan over medium-high heat, warm the remaining 2 Tbs. canola oil. Add the mushrooms caps and bok choy and sauté until the vegetables are just tender, about 4 minutes. Divide the vegetables among the bowls with the rice noodles.
Thinly slice the steak against the grain and divide among the bowls.
Pour the warm broth through a fine-mesh strainer, dividing it evenly among the 4 bowls. Garnish each bowl with some radish sprouts. Serve immediately, passing the lime wedges, jalapeño slices, cilantro and togarashi alongside. Serves 4.
Williams-Sonoma Test Kitchen