A mature Grenache Blanc possesses a bold bouquet that is often redolent of earth and mushrooms, and therefore a great match for this hearty soup.
Cut beef into thin strips.
Cut sugar snap peas in half and carrot into bite-sized pieces. Roughly chop cilantro and cut spinach into large strips. Cut enoki mushrooms just above the root and quarter shiitakes.
Cook noodles in salted boiling water, according to package instructions, for approx. 8 - 10 min. Drain and set aside.
In a large saucepan, bring stock to a boil, add miso paste, and stir well to combine.
Add chopped mushrooms and carrot to broth and cook for approx. 5 min.
In a frying pan, sauté beef in some vegetable oil over medium-high heat for approx. 4 - 6 min. until seared and brown on all sides.
Add sautéed beef, cooked udon noodles, halved sugar snap peas, Chinese spinach, and chopped cilantro to broth. Season to taste with salt and pepper. Enjoy!