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
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