INGREDIENTS
1 lb
Flank or skirt steak
2
Baby bok choy
1
Cilantro, fresh
1/2 lb
Cremini mushrooms
2
Garlic cloves
1
2-inch (5-cm) piece Ginger, fresh
3
Green onions
1
Lime
1
Radish sprouts
1
Yellow onion
1 tbsp
Soy sauce
1/4 cup
White miso paste
7 oz
Rice noodles, thin dried
4 tbsp
Canola oil
8 cups
Water
1
Jalapeño chile, thinly sliced
Togarashi for serving