Serves 4

Kombu is a type of seaweed used to add depth of flavour to stocks, soups and noodle broths, while wakame is used as a garnish for ramen-style dishes. Both are available to buy dried and need to be soaked in warm water for a few minutes prior to use.

600g beef fillet
2 tbsp light soy sauce
2.5cm knob of fresh root ginger, peeled and finely grated
1 large garlic clove, peeled and finely crushed
Sea salt and freshly ground black pepper
1 tbsp sesame oil, plus extra for drizzling
350g dried buckwheat soba noodles
6 spring onions, trimmed and thinly sliced on the diagonal
2 carrots, peeled and shredded
250g bean sprouts
2 red chillies, deseeded and finely chopped
Small bunch of coriander, leaves only
4 tbsp shredded wakame (optional)
2 tsp chilli oil

For the broth
2 litres beef or chicken stock
5cm knob of fresh root ginger, peeled and thinly sliced
1 piece of kombu (optional)
2 tsp caster sugar
3-4 tbsp dark soy sauce, to taste
Sea salt and freshly ground black pepper
200g miso paste

1 Trim the beef of any sinew, then slice thinly. Place in a bowl and add the soy sauce, ginger, garlic, some pepper and the sesame oil. Toss to mix, cover and leave to marinate in the fridge for 30-40 minutes.

2 For the broth, pour the stock into a large pan and add the ginger, kombu, sugar and soy sauce. Bring to the boil, lower the heat and simmer for about 20 minutes. Strain into a clean pan, discarding the ginger and kombu, then season to taste with soy sauce and salt and pepper.

3 Add the noodles to a large pan of boiling salted water and cook according to the packet instructions until tender but still retaining a bite. Drain in a colander and immediately toss with a little sesame oil to prevent them from sticking.

4 Bring the broth to the boil and whisk in the miso paste until free of lumps. Add the beef, spring onions, carrots, bean sprouts and chillies. Simmer for 30-60 seconds, then remove from the heat.

5 Divide the noodles among warm bowls and spoon over the beef and vegetables. Ladle the hot broth around, then scatter with the coriander. Garnish with the shredded wakame and drizzle with a few drops of the chilli oil. Serve immediately.

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