125g precooked brown rice, grain and rice mix, soba noodles or similar
100g beef, very thinly sliced
1 bowl prepared vegetables (see intro)
2 tablespoons miso paste (1 tablespoon per cup of broth)
2 cups beef broth, or to fill the bowl
seaweed strips and togarashi seasoning, to serve

This wintery buddha-style bowl is fresh and nourishing yet warming, and you simply make it in your serving bowl. Select and prepare your choice of vegetables so that they cook very quickly: spinach leaves, watercress, shelled edamame and bean sprouts can be added as they are; veges such as mushrooms, broccoli and cauliflower should be sliced very thinly; dense vegetables such as pumpkin, kūmara, radish or kohlrabi should be wafer thin – a mandolin is great to use for this. The vegetables will still have a raw quality to them, so if you prefer them more cooked, add them to the broth before stirring in the miso to allow more cooking time or give them a quick stir-fry in a frying pan before arranging in the serving bowl.

You want a really good beef bone broth; you can use bought broth but I have included a recipe (see recipe) that you can cook in the oven to get a nutritious broth that you can freeze in portions for later use.

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1.Put the rice or noodles at the bottom of the bowl.
2.Arrange the beef and vegetables on top.
3.In a separate bowl, mix the miso paste with a little broth to loosen it and set aside.
4.Heat the remaining broth until boiling, then remove from the heat.
5.Quickly stir in the miso and pour over the beef and vegetables to cover.
6.Leave to sit for about 3 minutes before garnishing with seaweed and togarashi to taste.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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