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Beef Noodle Soup with Garlic & Ginger
There are quite a few ingredients in this soup but don't be deterred because the method is simple and straightforward. If you only have garlic and ginger, the remaining spices for the broth can be omitted and you will still have a delicious soup. Other add-ins to consider are halved cherry tomatoes, thin julienne of carrot and baby watercress.
Loading ...April 8th, 2012
Recipe Developed by Paula Bowman
Servings
4Prep Time
15 minutesCook Time
5 minutesIngredients
Directions
Wrap beef in plastic wrap and place in the freezer for 15-20 minutes. Once cold, use a very sharp knife to slice beef across the grain into very thin strips. Set aside.
Place noodles in a bowl and cover completely with boiling water. Let sit, occasionally stirring, until soft, about 5-8 minutes. Drain noodles and rinse under running tap water until cooled. Drain and set aside.
In a large saucepan, over high heat, combine broth, 2-cups water, ginger, garlic, cloves, star anise and cinnamon. Bring to a boil, reduce heat to medium and simmer for 5 minutes. Strain broth, discard seasonings and return broth to saucepan. Set over high heat and bring broth to a rolling boil.
Divide noodles and sliced beef among serving bowls. Pour boiling broth into bowls and push beef into hot broth to ensure it cooks. Garnish bowls with bean sprouts, herbs, chili flakes, if desired and a squeeze of lime juice.
Copyright © 2012 St. Joseph Media. All Rights Reserved.