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

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Prep Time 30

Cook Time 30

Total Time 1 10

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