Souped Up Sashimi
Purple Cauliflower and Onion Miso Soup with Ribeye Tataki & Green Beans
45 minutes
Serves 4
DinnerJapaneseDairy-freeNut-freeShellfish-free
Herb's take
Tonight we’re blending Japanese miso soup tradition with a little steakhouse swagger. You’ll coax umami from purple cauliflower and onion, master ribeye tataki, and experience how every element pops, especially when you don’t overcomplicate things.
Ingredients
Yield
4
Instructions
- 01Pat the ribeye steaks dry and season both sides with sea salt and black pepper. Set aside at room temperature while prepping other ingredients.
- 02Bring a large pot of salted water to a boil. Add green beans and blanch for 2 minutes until crisp-tender. Remove with tongs to an ice bath or cold water. Drain and set aside.
- 03In the same water, add udon noodles and cook according to package directions, usually 2 to 3 minutes. Drain, rinse under cool water, and portion into four serving bowls.
- 04Heat 1 tablespoon oil in a heavy skillet over high until just starting to smoke. Sear steaks 1 minute per side for rare, or until surface is beautifully browned. Transfer immediately to a plate and let rest.
- 05Wipe out the pan, add remaining 1 tablespoon oil over medium heat, and sauté the onion for 3 minutes until translucent. Add cauliflower florets and continue cooking for 2 more minutes.
- 06Pour in dashi stock, bring to a simmer, and cook for 8 minutes until cauliflower is just tender.
- 07Ladle a cup of hot broth into a bowl, whisk in miso paste, then stir miso mixture back into the pot.
- 08Add soy sauce and mirin, taste, and adjust seasoning if needed.
- 09Slice rested ribeye across the grain into thin, tataki-style strips, aiming for about 1/4-inch thickness.
- 10To serve: Ladle cauliflower, onion, and miso broth over the udon in each bowl. Arrange ribeye tataki slices on small side plates with green beans. Garnish soup bowls with scallions.
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