eCook Meal
Seared Beef Patty & Silken Miso Broth
with edamame beans & mushrooms
Japanese cuisine melts together tradition with a futuristic twist, creating dishes like this beautifully umami-basted beef patty, glistening with a mirin, sesame oil & sweet indo soy sauce glaze. This is served in a complicated but balanced shimeji mushroom & dash broth, infused with earthy miso paste. Soba noodles soak up these delicate flavours while a sesame & chilli mix makes these flavours shine. Simply sublime, Chef!
Serving guide
Choose your portion size.
NOODLES
Boil the kettle. Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 3-4 minutes. Drain, rinse in cold water, and set aside in a bowl.
MUSHROOMS
Dilute the dashi with 250ml [500ml]|#7DA0D7 of warm water. Return the pot to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 4-6 minutes (shifting occasionally). Remove from the pot and season.
BROTH
Return the pot to medium heat with a drizzle of oil if necessary. Fry the garlic, ginger, and spring onion whites until fragrant, 1-2 minutes. Lower the heat, add the diluted dashi, and whisk in the miso until combined. Add the noodles, edamame beans, and the mushrooms. Simmer until warmed through, 2-3 minutes. Remove from the heat and season (to taste).
Beef PATTY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patty [patties]|#7DA0D7 until browned and cooked to your preference, 3-4 minutes per side. In the final 30-60 seconds, baste with the umami basting. Remove from the pan.
OPTIONAL STEP
Bring a pot of water to the boil for the egg/s. When the water is boiling, cook the egg/s for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel and slice in half before serving. Season.
TIME TO EAT
Bowl up a generous helping of the noodle and mushroom broth. Top with patty/ies and the egg/s if used. Sprinkle over the spring onion greens, and sesame & chilli (to taste). Wow, Chef!
Soba Noodles - 50g
Dashi Stock Granules - 5ml
Shimeji Mushrooms - 125g
Garlic Clove - 1
Fresh Ginger - 10g
Spring Onion - 1
Miso Paste - 15ml
Edamame Beans - 40g
Beef Patty - 150g
Umami Basting - 20ml
Sesame & Chilli - 5ml
NOODLES
Boil the kettle. Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 3-4 minutes. Drain, rinse in cold water, and set aside in a bowl.
MUSHROOMS
Dilute the dashi with 250ml [500ml]|#7DA0D7 of warm water. Return the pot to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 4-6 minutes (shifting occasionally). Remove from the pot and season.
BROTH
Return the pot to medium heat with a drizzle of oil if necessary. Fry the garlic, ginger, and spring onion whites until fragrant, 1-2 minutes. Lower the heat, add the diluted dashi, and whisk in the miso until combined. Add the noodles, edamame beans, and the mushrooms. Simmer until warmed through, 2-3 minutes. Remove from the heat and season (to taste).
Beef PATTY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patty [patties]|#7DA0D7 until browned and cooked to your preference, 3-4 minutes per side. In the final 30-60 seconds, baste with the umami basting. Remove from the pan.
OPTIONAL STEP
Bring a pot of water to the boil for the egg/s. When the water is boiling, cook the egg/s for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel and slice in half before serving. Season.
TIME TO EAT
Bowl up a generous helping of the noodle and mushroom broth. Top with patty/ies and the egg/s if used. Sprinkle over the spring onion greens, and sesame & chilli (to taste). Wow, Chef!
Soba Noodles - 100g
Dashi Stock Granules - 10ml
Shimeji Mushrooms - 250g
Garlic Clove - 1
Fresh Ginger - 20g
Spring Onion - 1
Miso Paste - 30ml
Edamame Beans - 80g
Beef Patties - 300g
Umami Basting - 40ml
Sesame & Chilli - 10ml
NOODLES
Boil the kettle. Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 3-4 minutes. Drain, rinse in cold water, and set aside in a bowl.
MUSHROOMS
Dilute the dashi with 750ml [1L]|#7DA0D7 of warm water. Return the pot to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pot and season.
BROTH
Return the pot to medium heat with a drizzle of oil if necessary. Fry the garlic, ginger, and spring onion whites until fragrant, 1-2 minutes. Lower the heat, add the diluted dashi, and whisk in the miso until combined. Add the noodles, edamame beans, and the mushrooms. Simmer until warmed through, 3-5 minutes. Remove from the heat and season (to taste).
Beef PATTY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. In the final 1-2 minutes, baste with the umami basting. Remove from the pan.
OPTIONAL STEP
Bring a pot of water to the boil for the eggs. When the water is boiling, cook the eggs for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel and slice in half before serving. Season.
TIME TO EAT
Bowl up a generous helping of the noodle and mushroom broth. Top with patties and the eggs if used. Sprinkle over the spring onion greens, and sesame & chilli (to taste). Wow, Chef!
Soba Noodles - 150g
Dashi Stock Granules - 15ml
Shimeji Mushrooms - 375g
Garlic Cloves - 2
Fresh Ginger - 30g
Spring Onions - 2
Miso Paste - 45ml
Edamame Beans - 120g
Beef Patties - 450g
Umami Basting - 60ml
Sesame & Chilli - 15ml
NOODLES
Boil the kettle. Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 3-4 minutes. Drain, rinse in cold water, and set aside in a bowl.
MUSHROOMS
Dilute the dashi with 750ml [1L]|#7DA0D7 of warm water. Return the pot to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pot and season.
BROTH
Return the pot to medium heat with a drizzle of oil if necessary. Fry the garlic, ginger, and spring onion whites until fragrant, 1-2 minutes. Lower the heat, add the diluted dashi, and whisk in the miso until combined. Add the noodles, edamame beans, and the mushrooms. Simmer until warmed through, 3-5 minutes. Remove from the heat and season (to taste).
Beef PATTY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. In the final 1-2 minutes, baste with the umami basting. Remove from the pan.
OPTIONAL STEP
Bring a pot of water to the boil for the eggs. When the water is boiling, cook the eggs for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel and slice in half before serving. Season.
TIME TO EAT
Bowl up a generous helping of the noodle and mushroom broth. Top with patties and the eggs if used. Sprinkle over the spring onion greens, and sesame & chilli (to taste). Wow, Chef!
Soba Noodles - 200g
Dashi Stock Granules - 20ml
Shimeji Mushrooms - 500g
Garlic Cloves - 2
Fresh Ginger - 40g
Spring Onions - 2
Miso Paste - 60ml
Edamame Beans - 160g
Beef Patties - 600g
Umami Basting - 80ml
Sesame & Chilli - 20ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R274.16
for 4 servings · R68.54 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Miso Paste needs 60 mlMiso Tasty White Miso Paste 200 g R69.99 · whole pack (size can't be divided)R69.99
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Edamame Beans needs 160 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 32% of packR28.80
-
Shimeji Mushrooms needs 500 gShimeji Mushrooms 150 g 150 g at R38.99 · 3.3× packsR129.97
Not in the Woolies basket — source these elsewhere:
- Sesame & Chilli
- Umami Basting
- Dashi Stock Granules
- Soba Noodles
- Beef Patties
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Seared Beef Patty & Silken Miso Broth?
The preparation time for Seared Beef Patty & Silken Miso Broth with edamame beans & mushrooms is between 25 and 45 minutes.
What is the total time required to make Seared Beef Patty & Silken Miso Broth with edamame beans & mushrooms?
The total time required to make Seared Beef Patty & Silken Miso Broth with edamame beans & mushrooms is between 35 and 55 minutes.
How many servings does Seared Beef Patty & Silken Miso Broth provide?
4 servings
What are the main ingredients in Seared Beef Patty & Silken Miso Broth?
Beef, Beef Patties, Beef Patty, Dashi Stock Granules, Edamame Beans, Fresh Ginger, Garlic Clove, Garlic Cloves, Miso Paste, Sesame & Chilli, Shimeji Mushrooms, Soba Noodles, Spring Onion, Spring Onions, Umami Basting
What is the nutritional information of Seared Beef Patty & Silken Miso Broth?
Calories: 770, Carbs: 72 grams, Fat: grams, Protein: 45.1 grams, Sugar: 10.6 grams, Salt: 1888 grams
How do I prepare Seared Beef Patty & Silken Miso Broth?
TIME TO EAT: Bowl up a generous helping of the noodle and mushroom broth. Top with patty/ies and the egg/s if used. Sprinkle over the spring onion greens, and sesame & chilli (to taste). Wow, Chef! OPTIONAL STEP: Bring a pot of water to the boil for the egg/s. When the water is boiling, cook the egg/s for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel and slice in half before serving. Season. BEEF PATTY: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patty [patties]|#7DA0D7 until browned and cooked to your preference, 3-4 minutes per side. In the final 30-60 seconds, baste with the umami basting. Remove from the pan. BROTH: Return the pot to medium heat with a drizzle of oil if necessary. Fry the garlic, ginger, and spring onion whites until fragrant, 1-2 minutes. Lower the heat, add the diluted dashi, and whisk in the miso until combined. Add the noodles, edamame beans, and the mushrooms. Simmer until warmed through, 2-3 minutes. Remove from the heat and season (to taste). MUSHROOMS: Dilute the dashi with 250ml [500ml]|#7DA0D7 of warm water. Return the pot to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 4-6 minutes (shifting occasionally). Remove from the pot and season. NOODLES: Boil the kettle. Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 3-4 minutes. Drain, rinse in cold water, and set aside in a bowl.
What should be prepared from my kitchen to make Seared Beef Patty & Silken Miso Broth?
Beef, Beef Patties, Beef Patty, Dashi Stock Granules, Edamame Beans, Fresh Ginger, Garlic Clove, Garlic Cloves, Miso Paste, Sesame & Chilli, Shimeji Mushrooms, Soba Noodles, Spring Onion, Spring Onions, Umami Basting
How many calories does Seared Beef Patty & Silken Miso Broth have?
770 calories
How much fat content does Seared Beef Patty & Silken Miso Broth have?
grams