Asian Beef Noodle Soup – for Ollie
Ollie is completely Noodles? What does that mean? Well today Ollie says to me, well Dad if we can’t have beef kway teow could you could me noodle soup?
So here we have it.
Lunch for today. This really is just so very simple, and it turned to be incredibly good.
Ready, steady, go… Enough for 4
Phase I – in a soup pot add the following;
- 2 litres of beef stock;
- 2 roughly chopped red onions;
- 2 teaspoons of finely chopped garlic;
- 1 teaspoon of finely chopped ginger;
- 2 lemongrass stalks – peel outside layers off, then finely chop;
- 2 tablespoons of soy sauce; and
- 1 tablespoon of oyster sauce.
Give it all a good stir and then bring to the boil.
Then reduce to a simmer – here comes Phase II.
Phase II – nearly there – add the following to the simmering soup broth;
- A good pinch of salt and black pepper;
- 4-500 grammes of thinly sliced wagyu beef, or shabu shabu;
- 1 cup of enoki mushrooms (any mushroom type will do to be honest);
- 1 packet of cleaned bean sprouts; and
- 1 packet of vermicelli;
Let this bubble away a little until the beef has cooked through.
This will take about 5 minutes tops, then off the heat. You don’t want to overcook the meat. The other ingredients you just added will also be cooked through easily in this time, in fact the bean sprouts you still want to be crunchy.
Phase III – finishing off ;
Now we are going to use the heat of the broth to finish it all off.
Stir in a cup of roughly chopped sweet basil, and a cup of roughly chopped coriander. Gentle stir and then ladle it in to your bowls.
On top I then added a little green leaf and some finely sliced Spring onion green tops.