Miso Ramen Noods (200g) Angus & Oink-Noodle Broth



A bowl of what we can only describe as a pure umami bomb, the steak and Miso Seasoning takes this reliably satisfying and comforting dish to a whole new level of deliciousness.

Don’t forget a napkin ‘cos this is slurpalicious!!



  • 2 Bavette Steaks
  • Wasabi Powder
  • Corse Sea Salt
  • Japanese pepper
  • Or, sub salt and pepper for Japanese Seasoning


  • 1Ltr Homemade Chicken Bone Broth
  • 3 Tbsp Miso Ramen Noods

Bowl Extras

  • Rice Noodles (cooked and cooled)
  • Jammy Egg (soft boiled)
  • Shredded Carrot
  • Bean Sprouts
  • Spring Onion
  • Charred Spring Onion
  • Charred Lime


  • Fresh Coriander
  • Sliced Red Chilli
  • Furikake Seasoning


  1. For the dry brine generously sprinkle fine sea salt all over the bavette steaks and leave them in the fridge uncovered overnight
  2. Remove the steaks from the fridge an hour or so before cooking & season with Wasabi powder and Japanese pepper (no salt)
  3. Set your BBQ or skillet up to searing temperature
  4. Add the stock and Miso Ramen Seasoning to a pan and bring to a simmer
  5. Get the steak onto the BBQ/Skillet and sear on each side for 2-3 mins depending on how you like your steak cooked. I like mine rare so I pulled it off when the internal temp hit 125°f.
  6. Turn the temperature up on the stock so it is just below boiling point
  7. Assemble the bowl with the extras while the steak rests
  8. Ladle the hot stock into the bowl
  9. Slice the bavette against the grain and add to the bowl
  10. Garnish, slurp and enj

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