Rare beef noodle hot pot

Make miso ginger sauce: heat oil in a small saucepan over medium heat. Cook shallots, stirring, for 4 minutes or until softened. Add ginger; cook, stirring, for 2 minutes or until fragrant. Add stock, miso and wine; cook for 2 minutes or until fragrant and thickened.

Coat beef in sesame seeds. Heat oil in a medium frying pan over medium-high heat. Sear beef for 2 minutes on each side or until browned all over. Remove from heat; rest, covered, for 5 minutes. Cut into thin slices.

Cook noodles in a saucepan of boiling water for 4 minutes or until just tender; drain. Place in four bowls.

Bring stock and the water to the boil in a large saucepan. Add ginger; cook for 2 minutes. Divide beef among bowls; pour hot stock over beef and noodles. Top with herbs, bean sprouts, miso ginger sauce, chilli and onion. Serve drizzled with soy sauce and sesame oil and topped with extra seeds.