PREP 15 MINUTES, COOK 15 MINUTES
7cm piece fresh ginger, peeled
1 tablespoon peanut oil
500g beef mince
2 garlic cloves, crushed
½ cup mirin seasoning
1 tablespoon brown sugar
½ cup light soy sauce
1.5 liters salt-reduced chicken stock
270g packet Hakubaku Organic Soba Noodles
3 baby buk choy, halved lengthways
50g snow peas, thinly sliced lengthways
2 green onions, thinly sliced diagonally
3 soft-boiled eggs, peeled, halved, to serve
¼ teaspoon shichimi togarashi
(7 spice mix), to serve
1 Finely grate 3cm ginger. Heat oil in a large non-stick frying pan over high heat. Add mince. Cook, breaking up mince with a wooden spoon, for 4 to 5 minutes or until well browned. Add garlic and grated ginger. Cook, stirring, for 1 minute or until fragrant. Add combined mirin, sugar and half the soy sauce. Cook, stirring, over medium heat, for 2 minutes or liquid is reduced and the mixture is sticky. Remove the frying pan from heat.
2 Meanwhile, thinly slice remaining ginger. Combine stock, sliced ginger and remaining soy in a medium saucepan. Bring to the boil.
4 Divide noodles, buk choy and snow peas among serving bowls. Pour over hot broth. Top with mince mixture, onion, egg and shichimi togarashi. Serve.