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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
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 3 people
Course: Main Dish
Cuisine: Asian, Low Fat
Ingredients Method Notes

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

Method
 

  1. Peel and grate or finely chop ginger
  2. 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)
  3. 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
  4. 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
  5. Meanwhile, cut and trim beef and saute in separate pan. Cook to desired done-ness then set aside
  6. Add chili sauce to the soup gradually, to taste. Adjust salt to taste. Add the meat juices to the soup
  7. Prepare noodles separately and divide into soup bowls
  8. Divide meat into soup bowls
  9. 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