30-minute beef ramen

Boil 1.5 litres water in a large saucepan over medium heat. Cook noodles in boiling water for 4 minutes or until al dente. Using tongs, remove noodles from water and place in a bowl. Set aside, covered, to keep warm. In the same pan cook buk choy for 1 minute. Remove with tongs and add to noodles. Remove saucepan from heat, add 1/4 cup miso and whisk to combine.

Meanwhile, place mirin and remaining miso in a shallow bowl. Season with pepper and whisk to combine. Add steak turning to coat. Heat 1 tbs oil in a large frying pan over medium-high heat. Cook steak for 2 minutes on each side for medium or until cooked to your liking. Place on a plate, loosely cover with foil and rest for 5 minutes. Thinly slice.

Add remaining oil to the same pan and cook mushrooms, tossing regularly, for 3 minutes or until tender.

Divide noodles, buk choy and miso broth among 4 bowls. Top with steak, mushrooms, soft-boiled egg, spring onion, sesame seeds and pickled ginger. Serve with nori sheets.