Yep, yep, I’m still on a soup kick! It did warm up for about 2.5 days and now it’s cold again (frost last night!) so bear with me on the soup guys. Besides, I love soup 365 days a year! Who’s with me?
I won this cookbook from a friend’s blog, thank you Renee! And I have used it quite a bit so far, I just need to get blogging so I can show you I’ve been using it. This cook book is fun and whimsical, super-easy recipes and tips galore. I love it!
So, let’s get onto the title recipe 😀
Asian Beef-Noodle Soup with Spinach, Mint and Basil
8 oz. uncooked soba noodles, whole wheat fusilli/spaghetti, or rice vermicelli (I used whole wheat fusilli)
6 c. reduced-sodium beef broth
3 T. hoisin sauce
1 T. each reduced-sodium soy sauce, grated ginger root, sesame oil and freshly squeezed lime juice
12 oz. beef tenderloin (or flank steak) thinly sliced
3 c. chopped fresh spinach leaves or baby spinach
1/3 c. chopped green onions
1/4 c. each chopped fresh mint leaves and chopped fresh basil leaves
Salt and freshly ground black pepper to taste
1 c. bean sprouts
Cook noodles according to package directions. Drain, set aside and keep warm until soup is ready to serve. I put my noodles in a ziploc bag with the called for sesame oil to keep them warm and non-sticky.
In a large pot, combine beef broth, hoisin sauce, soy sauce, ginger root, sesame oil (if you did not add it to the noodles) and lime juice. Bring to a boil. Reduce heat to low and simmer for 3 minutes.
Add spinach, green onions, mint and basil. Simmer for 5 more minutes. Taste soup and add salt and pepper, if desired.
(You can chop the noodles into shorter pieces if you used spaghetti). Top with a few bean sprouts (I skipped the bean sprouts, not a huge fan) and ladle hot soup over the top. Serve immediately.
Yield: 6 servings (my pictures are for 3 servings, don’t be misled, I cut almost everything in half). Recipe source: Slightly adapted from: The Looneyspoons Collection Cookbook page 75.
Have a wonderful weekend y’all!! 😀