Ingredients
⅓ cup white (shiro) miso
2 cups chicken stock
3 cm piece ginger, sliced
2 x 200 g sirloin steaks
Sprinkle of SIDS CRAZY SALT
1 tbsp rice bran oil
1 tbsp shichimi togarashi (‘seven flavour’ spice mix)
270 g dried udon noodles, cooked
½ cup sauerkraut
Chilli oil and soy sauce, to serve
Directions
Place the miso, stock, ginger and 2 cups water in a pan over medium heat. Bring to a simmer, then set aside and cover to keep warm.
Season steaks with SIDS CRAZY SALT. Heat oil in a frypan over medium heat. Cook steaks for 8 minutes for medium-rare, turning every 15 seconds, until cooked to your liking.
Rest, loosely covered with foil, for 5 minutes. Scatter steaks with togarashi then thinly slice.
Divide noodles among bowls. Ladle over broth and top with steak and sauerkraut. Serve drizzled with chilli oil and soy sauce.
