The pictures say it all :Yum! I love Asian Noodle soup! It costs about $5 a bowl at restaurants though and that can definitely add up! I made this little creation and I love it! It made about 10 bowls of soup and the ingredients are very inexpensive!
- 1 package of rice noodles (I choose the thin kind)
-1 bunch of green onions
- 1 lb of thinly sliced steak
- 1 tablespoon of freshly grated ginger root
- 1 tablespoon of minced garlic
- 10 cups of beef broth (I prefer the "better than bullion" beef base stock)
- 1 container of fresh mushrooms
In a large pot, pour in the beef stock, garlic minced ginger, chopped green onions and sliced mushrooms. Place on high heat and allow to boil. Once it hits a boiling point, reduce to low-medium heat. In a separate large pot, fill half way with water. Place on high and allow the water to boil. Once the water is boiling, add the rice noodles and lower to medium-high heat, stirring occasionally. Allow the noodles to cook through (about 8-10 minutes.) Drain the noodles. Coat a medium sized pan with EVOO and place on low-medium heat. Gently fry the steak, flipping half way. Do not over cook your steak, it is thin and will remain cooking once you have set it aside.No one wants tough chewy steak in their soup!Chop up the cooked steak into bite-sized pieces.
Now for the presentation I like to keep all of my ingredients separate for a couple of reasons. One is so that the rice noodles don't get soggy in the broth and the other reason is in case someone doesn't like an ingredient or wants to add extra of an ingredient, they can. I like to add the broth to the bowl first, then place the other ingredients on top.
Feel free to be creative with this recipe and mix things up! Try chicken broth instead of beef broth, shrimp or chicken instead of steak and onions instead of mushrooms!
*UPDATE* - I made this soup again last night and substituted the steak with shrimp and it was just as delicious!