Baby Bok Choy and Beef Noodle Soup with Warm Spices

Best soup for when you think you might be coming down with a cold.

 

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Baby Bok Choy and Beef Noodle Soup with Warm Spices

Borrowed, tested, and adapted - this nutritious soup is both low fat and satisfying. Here's the original recipe http://www.williams-sonoma.com/recipe/baby-bok-choy-and-beef-noodle-soup-with-warm-spices.html
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine Asian, Low Fat
Servings 3 people

Ingredients
  

  • 1 4-inch piece fresh ginger
  • 2 tsp olive oil
  • 1 onion
  • 1 cinnimon stick
  • 1 star anise
  • 2 tblsp chopped garlic
  • 3-4 tsp asain chili garlic sauce
  • 4 cups low sodium chicken broth
  • 1/2 cup low sodium soy sauce
  • 1 pound beef tenderloin cheaper cuts need to stew, extending cook time
  • 5 baby bok choy
  • green onions
  • 3 servings udon or buckwheat noodles

Instructions
 

  • Peel and grate or finely chop ginger
  • Warm oil in a soup pot over medium heat. Add sliced onion and saute until softened. (if sticking, add a little water, rather than oil in order to keep this a low fat recipe)
  • Add cinnamon stick and star anise and allow to hydrate, about 2 minutes. Add ginger and garlic. Stir about 1 minute. Add the chicken broth and soy sauce. Cover and bring to boil then medium-low to simmer
  • Trim the ends of the bok choy, and cut lengthwise into long quarters. Add to the pot to simmer. Add more water if necessary to cover. Cook bok choy 4-7 minutes
  • Meanwhile, cut and trim beef and saute in separate pan. Cook to desired done-ness then set aside
  • Add chili sauce to the soup gradually, to taste. Adjust salt to taste. Add the meat juices to the soup
  • Prepare noodles separately and divide into soup bowls
  • Divide meat into soup bowls
  • Ladle soup into soup bowls. Hot soup should warm the noodles and meat. Garnish with chopped green onion

Notes

Also good with thinly-sliced fresh jalapeno, cilantro, mushrooms, or Thai basil

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