Beef Noodle Soup

Another day ... another lunch! I am on a mission to use up all the little bits of things that I have in the fridge and this soup does the job admirably! A warm nod to a brisk afternoon, this soup has Asian overtones - earthy dried mushrooms,  garlic, ginger root, soy sauce, and dry wine added to a beef broth. Lean strips of beef are stir-fried in just a bit of peanut oil. Carrot and scallion strips are then stirfried with the garlic and minced ginger. The fortified broth is added and simmered to bring out the flavours and finish the dried mushrooms. Then spinach ribbons and Ramen noodles are added to finish the soup. Everything simmers until the beef is tender and the noodles have the perfect 'bite'. Yum ... it was a slurpy, savory affair!

Beef Noodle Soup

another winner from The Soup Bible

Ingredients:

10 g/ ¼ oz dried mushrooms - porcini

150 ml/ ⅔ c. boiling water

6 spring onions, sliced into 2-inch ribbons

2 carrots, peeled and sliced into 2-inch ribbons

350 g/ 12 oz. rump steak, completely trimmed of fat and sliced into thin ribbon strips

30 ml/ 2 tbsp. peanut oil

1 garlic clove, peeled and crushed

2.5 cm/ 1-inch knob of ginger root, peeled and minced

1.2 liters/ 5 c. strong beef broth

45 ml/ 3 tbsp. low-sodium soy sauce

60 ml/ 4 tbsp. dry sherry

75 g/ 3 oz. thin Ramen noodles, broken up a bit

75 g/ 3 oz. fresh spinach leaves, washed and sliced into ribbons

salt and black pepper, to taste

Making the Soup:

1. Boil the water and measure it and the dried porcini into a bowl. Set aside for 30 minutes while you prepare the rest of the ingredients and start the stir-frying.

2. Heat the soup pot over high heat. Add the peanut oil and swirl to coat the pan's bottom. Add the beef in batches, searing on all sides. Use a slotted spoon to remove the beef to a paper towel-lined plate and set aside.

3. Add the carrots, scallions, minced ginger and smashed garlic to the hot pot and stir fry for three minutes.

4. Stand back and add the beef broth - carefully as the steam with explode. Stir to get any bits from the bottoms and sides of the pot. Add the soy sauce, dry sherry, and mushrooms with their soaking brine.

5. Stir everything together and let the soup come to a boil. Lower the heat to a low simmer, cover and cook for ten minutes.

6. Add the beef, spinach, a generous sprinkle of black pepper, and Ramen noodles. Cover and continue to simmer until the noodles are perfect and the spinach has wilted nicely - about 5 minutes.

7. Taste the broth and correct for saltiness. 

Serve piping hot in shallow bowls with a napkin for wiping the drips off your chin!