Beef Noodle Soup
This time of year I always feel like a sore throat is about to come on. I combat this with as much homemade chicken broth as I can stand, and it works wonders. This dinner is perfect because it is warming and balanced. It has just the right proportion of broth, meat, noodles, and vegetables. It was based on an Eating Well recipe from a few years ago.
2 tablespoons toasted sesame oil
1 pound ground beef or pork
1 bunch scallions, sliced
2 cloves minced garlic
1 tablespoon minced ginger
4 and 3/4 cups of homemade chicken broth, or one quart and 3/4 cup water
3 cups sliced bok choy or broccoli
8 ounces of dried Chinese noodles or 1 pound fresh or 1 pound frozen
3 tablespoons soy sauce
1 tablespoon rice vinegar
optional additions: sliced cucumber, cilantro, sriracha, pepper, yuzu ponzu
1. Fry the meat in 1 tablespoon of sesame oil and set it aside.
2. Put the broth, water, vegetables, noodles, soy sauce, vinegar, scallions, ginger, garlic, and remaining 1 tablespoon of sesame oil into a pot and bring it to a boil. Cook it until the noodles are tender. Add the meat back in and garnish with additional scallion, cucumber, or cilantro if you like. Season to taste with salt, pepper, sriracha, or yuzu ponzu.
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