That was it - our back to school meal! This is our easy soup or something you make when you don't have much in your fridge. But you do have to have some pre-made frozen stock, which luckily I had. And a stock of good noodles. I used the fresh Udon, but nice and wide rice noodles are good as well. I usually stock up on these items in Stockmann or Sky.
The sauce I used is also something I have frozen. We use it in braised Chiu Chow duck (amazing!!!), the recipe I'll have to share one day, but for now you can use a bit of dark soy, star anise, bit of cardamom and a bit of cumin seeds. Add some sugar and rice vinegar and you're good to go!
As you'll see I add quite a lot of greens, they make a very strong and unique flavour.
So, THE BEEF NOUDLE SOUP.
STOCK (beef or pork would be best, but chicken worked well enough) - 1 l
NOODLES (soft Udon or wide rice noodles)
BEEF FILLET (or other tender cuts thinly sliced) - 300 to 400 g
PAK CHOI (sliced) - 1
ONION (white or challot, just make sure it's not bitter, sliced thinly) - 1
MINT, BASIL, CORIANDER, GREEN ONIONS (chopped) - as much as you want
GINGER ROOT (peeled and sliced) - 2 cm piece
SAUCE (dark soy sauce with a bit of sugar, rice vinegar, star anise, cumin and cardamom) - 2 tbsp
irst boil the stock with the sauce and ginger. Boil your noodles (rice noodles I would make separately, but Udon I boiled in the stock).
When the stock is ready arrange everything in a big bowl - first noodles, then greens, pak choi, onions, meet. Sieve the stock and pour it over the contents of our bowl. Meet should cook directly in the bowl if it's sliced really thin and the stock is hot, hot, hot. If you have any doubt about this part, just dunk the meat in boiling water for a minute and you're good to go!
And that's it! Easy and full of flavour. Enjoy!