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Oriental Beef Noodle Soup Recipe
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Category : soups |
Style : pan cooking | Serve : 4 |
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The
noodle and the mushrooms add a taste of the Orient to this flavorful beef soup.
A steaming bowl would be a welcome treat on a cold winter days.
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Ingredients |
| 80 g |
Thin egg noodle |
| 350 g |
Rump steak |
| 1.2 liter |
Beef stock |
| 150 ml |
Boiling water |
| 10 g |
Dried mushrooms |
| 80 g |
Spinach, shredded |
| 120 g |
Carrot, shredded into 5cm strips |
| 2 cloves |
Garlic, crushed |
| 2 cm |
Fresh root ginger, chopped |
| 6 stalks |
Spring onions (cilantro), shredded into 5cm strips |
| 2 - 3 tbsp |
Cooking oil |
| 3 tbsp |
Light soy sauce
(see full text review) |
| 4 tbsp |
Chinese rice wine |
| - |
Salt and ground black pepper |
Method :
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Cut the mushrooms into smaller pieces if
necessary and blanch quickly in boiling water. Set aside to soak for 15 minutes.
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Trim any fat off the rump steak and slice into
thin strips.
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Heat oil a large saucepan and cook the beef in
batches until browned, then removed them and set aside to drain on kitchen paper.
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Add garlic, ginger, spring onions and carrot to
the pan and stir-fry for approx. 2 - 3 minutes.
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Add the beef stock, the mushrooms and its
soaking liquid, soy sauce, rice wine and adjust the seasoning to taste.
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Bring to a boil and simmer, covered, for approx.
10 minutes.
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Break up noodles slightly, rinse in running
water briefly, and add to the pan with the spinarch.
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Simmer gently for approx. 5 minutes or until
beef is tender and serve.
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