New York Steak Miso Noodle Soup

I was hungry and wanted to use up some leftovers in my refrigerator to make lunch. So here’s what I came up with, which I think is better than any instant noodle soup you can buy at the supermarket. There’s no cooking to make this quick dish, outside of boiling water and using the microwave to heat the soup. The ingredients are either leftovers or are ingredients available in my pantry or refrigerator. The leftover New York steak and mushrooms can be from the Grilled Mesquite-Smoked New York Steak and Vegetables recipe, which can be found here. I used already cooked Hong Kong style noodles, but any noodle can be substituted to make this dish.

Enjoy!

Ingredients

3-4 Tbs. Miso Paste, dissolved in hot water for the soup

Boiling Water for the soup

5-8 oz. (⅓ to ½ of a package) Hong Kong Style Fresh Noodles

5-8 oz. leftover New York Steak, cut into thin pieces

1-2 leftover Button Mushrooms, cut into thin pieces

Dried Seaweed

2 Cherry Tomatoes

2 stalks Green Onion, cut into thin pieces

Instructions

1. Boil water and pour approximately ½ cup into a heat and microwave proof bowl. Dissolve the miso paste in the water, by taking a soup spoon full of miso paste and using chopsticks to vigorously stir the miso paste while the spoon is submerged in the water. Since more water will be used after the noodles are added, the amount of miso paste will seem to be too much at this stage.
2. Add the noodle to the bowl with the dissolve miso paste. Fill the bowl with more boiling water until full. Stir the liquid to incorporate the miso paste thoroughly into the soup. Taste the soup, if the soup tastes weak; dissolve more miso paste into the soup.
3. Cut the leftover New York steak and mushrooms into thin pieces. Place the ingredients on top of the noodles in the bowl.
4. Put the dried seaweed on top of the noodles, where the soup will hydrate the seaweed.
5. Put the bowl of soup into the microwave and microwave using the high setting for 1-1½ minutes to heat up the broth and ingredients. The broth should almost boil.
6. Wash the tomatoes and green onions. Cut the green onion into ¼-inch pieces. Put the tomatoes and sprinkle the green onions on the top of the soup noodles.
7. Serve the soup immediately.