Project Description

Ingredients

  • 1 onion
  • 6 cups beef stock
  • 1 inch piece fresh ginger, peeled, grated
  • 1 star anise
  • 1 bay leaf
  • 2 whole cloves
  • ½ tsp fennel seeds
  • 1 cinnamon stick
  • 9 oz beef tenderloin / sirloin, thinly sliced
  • fish sauce (or tamari sauce) to taste
  • juice of 1 lime
  • 4 cups bok choy or other Asian greens
  • 1lb fresh brown rice noodles or soba noodles sea salt and fresh ground pepper to taste

Garnish: fresh cilantro, lime wedges, bean sprouts, finely sliced green onion

Instructions

  1. Cut onion in half. Broil under high heat until the exposed sides are caramelized and deep brown. One cooled, chop or dice.
  2. Bring the stock to a boil. Prepared stock is fine, just look for low sodium versions. Reduce heat and add meat, onion and all spices. Let simmer until beef is cooked to your liking. Add fish sauce, lime juice, greens, salt & pepper and simmer on low while you cook the noodles.
  3. Cook noodles in boiling water as directed on the package. Fresh noodles and soba noodles only take about 3-5 minutes. Be careful not to overcook. Portion out the noodles into 4 bowls. Taste soup broth and increase seasoning or spice as needed, then add soup to noodle bowls.
  4. Garnish with red onion, bean sprouts, chilies, scallions, etc. Any vegetable can be added to this soup, such as collard greens, cabbage, broccoli, etc. I recommend adding vegetables at the simmer stage of the broth so they still retain some crunch when served.

Nutritional info per serving: Calories: 389
Total fat: 4g; Sat. fat: 1g; Sodium: 882mcg;
Carbohydrate: 27g; Fiber: 3g; Protein: 23g; Sugar: 1g
(Based on home made soup stock. Will vary depending on garnishes)

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.