Nigel Slater's Miso Soup with Beef and Kale
·Added 5 May 2026 by Tom Melhuish
MainDairy-Free
Ingredients
| 3 1/2 | ounces | cavolo nero or other kale |
| a little | oil | |
| 8 | ounces | sirloin steak |
| 3 | green onions(chopped) | |
| 3 1/2 | cups | boiling water |
| 1 | tablespoon | bouillon powder |
| 2 | tablespoons | white (shiro) miso |
Method
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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