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Beef Miso Soup
RecipeBeef Cuts
Beef Miso Soup
Grilled steak kabobs prepared in a soy marinade, served over miso soup with soba noodles and blanched vegetables.
Yield: 24 servings
1. Combine soy sauce and sugar in large shallow pan; add beef. Cover and refrigerate 1 to 4 hours. Remove beef from marinade; discard marinade.

Skewer 1-1/3 ounces beef onto each of seventy-two, 6-inch bamboo skewers. Reserve.
Reduced-sodium soy sauce3/4 cup
Sugar6 tablespoons
Beef Top Round, trimmed of all fat, cut into 1/2-inch cubes (IMPS/NAMP 168)6 pounds
2. Combine beef broth, miso broth, water, sake, garlic, ginger, cilantro, salt and red pepper flakes in large saucepan; bring to boil. Cover and simmer 1 hour. Set aside; keep hot.
Beef broth2 quarts
Miso broth2 quarts
Water1 1/2 quarts
Sake2 cups
Garlic, minced3 ounces
Ginger, minced3 ounces
Cilantro, chopped1/4 cup
Salt2 teaspoons
Red pepper flakes1/2 - 1 teaspoons
3. For each serving: Grill 3 beef skewers. Place 2-1/2 ounce noodle bundle in center of large shallow bowl; place 4 ounces vegetables around noodles.

Pour 1 cup hot broth over noodles and vegetables. Stand skewers upright in noodle bundle.
Cooked soba noodles, drained3 3/4 pounds
Blanched whole baby carrots14 ounces
Blanched sugar snap peas14 ounces
Blanched halved radishes14 ounces
Blanched pattypan squash14 ounces
Blanched sliced leeks14 ounces
Blanched green onions14 ounces
Blanched baby cucumbers14 ounces

Nutrition information per serving: 295 calories; 5 g fat(2 g saturated fat; 2 g monounsaturated fat); 71 mg cholesterol; 961 mg sodium; 28 g carbohydrate; 2.7 g fiber; 34 g protein; 10.0 mg niacin; 0.5 mg vitamin B6; 1.5 mg vitamin B12; 3.6 mg iron; 34.2 mg selenium; 5.0 mg zinc; 109.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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