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Rachael whips up a healthy Japanese-inspired menu with two late-summer salads and a deeply flavored ramen packed with peppers, spicy greens + sliced steak.
As she says, the meal is right in the middle between light and really substantial. The sliced steak, roasted shishito and sweet pepper ramen bowl is served with two great salads. Both are so simple that if you watch them being made on the show, you really don't even need a recipe. You can prepare the tomato salad with any variety you find in the grocery store. And it's the perfect time of year to take advantage of late-summer squash, which stars in the shaved zucchini and yellow squash salad. Listen to Rach: "You could just eat these two salads for dinner and be a really happy person."
Pro Tip from Rach: If you don't have time to make your own beef stock or bone broth, don't worry. You can get great quality versions from the store or delivered right to your house.
For the tomato salad, arrange tomatoes and onion or shallots on platter, scatter over the shiso or basil leaves, whisk up dressing and top salad. Garnish with sesame seeds.
For the ramen, heat oven to 500°F. Halve the sweet peppers and red chilies and seed them. Stem the shishitos, but leave them whole. Spray with oil to coat and roast to charred and tender. Remove from oven and drizzle with sesame oil.
Heat a cast-iron skillet over medium to medium-high heat.
Place a soup pot on the stove and add the garlic, ginger, miso, rice wine or sherry, smoked soy sauce and broth, heat over medium and whisk in miso.
Pat meat dry. Season with salt and pepper, spray hot cast-iron skillet or meat and cook to tender, 7 to 8 minutes for medium rare, let stand a couple of minutes. Thinly slice against grain.
Cook ramen to package directions, drain.
Add noodles to wide shallow bowls and fill half-full with broth, arrange thinly sliced beef, lots of peppers, scallions and some spicy greens, top with a little more broth and sprinkle with sesame seeds or 7-spice on peppers.
For the zucchini salad, combine all ingredients and let stand 15 minutes before serving.