Recipe by Sophie Slice: Miso Ramen Risotto topped with Seared Sirloin Steak

We love seeing our steaks being used in innovative and creative ways, especially when they're paired with local Scottish businesses. That's why we're delighted to share the recipe by Sophie Slice, a fabulous Scottish influencer and Pastry Chef at one of our hospitality clients the Gleneagles Townhouse in Edinburgh. 

She partnered with Shore Seaweed - The Scottish Seaweed Co to create this recipe. We love supporting other Scottish food and drink businesses, so thank you to them for allowing us to repost this recipe. Make sure to visit both Sophie's Instagram page and Shore Seaweed's website

From Sophie's Instagram: 

This is a major fusion dish but stick with me it’s DELICIOUS! And actually, makes sense when you think about it - you would normally add stock and parmesan to give a risotto a strong umami flavour so why not use miso broth instead? Likewise, the rich, creaminess of a risotto is the perfect vessel to carry all the delicious aromatic flavours of garlic and ginger in the broth. Trust meets the perfect winter comfort dish that is unbelievably easy to make thanks to @shoreseaweed new Miso Ramen Broth Pouches!

Ingredients (Serves 2):

1 bunch spring onions, white parts diced and greens in 1-inch pieces 3 garlic cloves, finely sliced
140 g arborio rice
1 pack @shoreseaweed miso broth
150 g Frozen peas, thawed
1 large handful spinach
50 g butter
2 eggs
1 medium steak (I used sirloin)
Togarashi (optional)


In a large, wide bottomed saucepan melt half the butter then add the garlic and white parts of the spring onions. Gently fry for a couple minutes until just starting to turn golden. Add the rice and toast for about 5 minutes, stirring constantly, or until smelling nutty. Add 1/4 of the miso broth and stir. Cook until absorbed and then repeat until all the broth is used. At this stage the rice won’t be fully cooked so continue the process with boiling water until the rice is just tender (approx 250 ml extra). This whole process will take approximately 30 minutes. Add the spinach, peas, spring onion greens and remaining butter. Stir through until the butter has melted and the veg just softened. Cover and let sit for a few minutes to let the risotto come together. Then serve up topped with the jammy soft-boiled egg, slices of medium rare steak and finished with a sprinkle of togarashi. Then simply enjoy!