Soup Recipes - Asian Beef and Noodle Soup


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Asian Beef and Noodle Soup

3 ounces bean thread noodles (cellophane noodles)
5 cups chicken broth
2 tablespoons oil
½ pound flank steak, cut across grain in 2 inch long, 1/8 inch thick slices
4 green onions, cut into 2-inch long pieces and shredded
5 tablespoons shredded peeled fresh ginger
4 large bok choy (Chinese white cabbage) leaves, cut crosswise into ½ inch pieces
2 tablespoons soy sauce
1 tablespoon oriental sesame oil
Freshly ground pepper
Additional sesame oil. Additional soy sauce

Method

Place noodles in bowl. Cover with boiling water. Let stand 15 minutes.

Meanwhile, bring stock to boil in medium sauce pan. When boiling, immediately reduce heat and keep at a simmer just to maintain warmth. Heat vegetable oil in heavy large skillet or work over high heat. Add beef, half of green onions and 3 tablespoons ginger and stir-fry until beef is no longer pink about 4 minutes. Add bok choy and stir-fry 1 minute. Add stock, remaining green onions, remaining 2 tbsp ginger, 2 tbsp soy sauce, 1 tbsp sesame oil and pepper and bring to simmer.

Drain noodles and divide among bowls. Ladle soup over. Serve, passing additional sesame oil and soy sauce.

Contributor: pat ciesla

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