Enjoy this authentic Japanese soup with the added vibrancy of beetroot eggs. Cooked on the Kamado Joe.

Ingredients

Method

1. Start with the eggs. Submerge them in a pan of boiling water, cook for 5 minutes and remove. Place them in a jar of pickled beetroot/beet juice and leave for a minimum of 1 hour – the longer you leave them, the more intense the vibrant pink will be!

2. Put the sliced red onion rings in a bowl, squeeze over the lime juice and sprinkle on some salt. Combine and set aside to develop while the broth cooks.

3. Pour the beef broth into a large pan over a medium heat. Add all the broth ingredients straight into the pan along with the chopped coriander stalks. Bring to the boil, then turn down to a very gentle simmer for 1 hour. 

4. Set your barbecue/grill up to searing temperature while the broth is simmering. Rub a little oil over the steaks, then season generously with salt and plenty of black pepper. Place the fillets on the grill or you can sear directly on the charcoal. Give it a couple of minutes without touching it on each side so it browns it all over. Then move it around on the heat until it has an internal core temperature of 55°C/131°F. At this point, remove from the barbecue and allow it to rest for 10 minutes. After this point, slice neatly – always against the grain. Cook the noodles according to the pack instructions. Drain well and place in the serving bowls.

5. Taste the broth to ensure it packs plenty of punch; season with soy sauce as needed. Ladle broth and mushrooms into each bowl. Top each bowl with the sliced steak, the halved marinated eggs, red pepper, beansprouts, mange tout/snow peas, pickled red onion, kimchi then the sliced steak and coriander/cilantro last. Add crispy chilli flakes to taste.

6. Enjoy, slurping as you go!

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