Wednesday, 4 September 2013

Asain Style Beef Soup.

This weekend I made this soup, it is perfect for the end of summer/ beginning of autumn as the soup gives you that warm comforting feeling while still being nice and light for summer.

To serve 3-4 people you will need: 
a small handful/10g dried porcini mushrooms,
5 spring onions
2 carrots
1 pack 350g steak strips
oil for frying
2 cloves garlic
1 inch ginger
1.35 litres boiling water
beef cube
3tbsp dark soy sauce
75g/ 2 nests, fine egg noodles
4 handfuls spinach
ground pepper

Start off by soaking the mushrooms in 150ml boiling water, cut the carrot and spring onions into strips and chop the ginger finely. Chop the garlic too, but I was using lazy garlic :)

Brown the beef in some hot oil, then remove with a slotted spoon and drain on paper towels. 

Add the carrots, spring onion, ginger and garlic, fry for a few minutes. 

Add the mushrooms and their water, soy sauce, a crumbled stock cube and the 1.2 litres of boiling water. Season with pepper and leave for 5 minutes.

Add the beef back to the soup and cook for another 5 minutes. Then add the noodles and cook for another 2 minutes.  

Cover the wok with spinach and press it into the liquid with a spoon until wilted. 

Then it is ready to serve. 

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