225g/8oz thin cut steaks, cut into strips or prepared stir-fry strips
1L/1¾ pints good, hot vegetable stock
60ml/4tbsp miso paste
5ml/1tsp sesame oil
15ml/1tbsp light soy sauce
50g/2oz rice noodles
Juice of ½ lime
Small bunch freshly chopped coriander and chives, optional
1 red chilli, deseeded and finely chopped, optional
1 Put the stock in a large saucepan and bring to the boil, reduce the heat and stir in the miso paste, sesame oil and soy sauce.
2 Add the noodles and beef. Simmer for 2-3 minutes or until the noodles are tender. Remove from the heat and add the watercress and lime juice.
3 Divide the soup between four bowls, garnish with the herbs and chilli (if using) before serving.
Recipe courtesy of of Ladies in Beef as part of Great British Beef Week