Winter warm up with beef and mushroom noodle soup recipe
IF you are looking for a way to ‘beef up’ a winter dish without making it too heavy, why not try an Asian-style bowl?
Australian Beef has released a collection of recipes that balance carbs with protein and fresh vegetables to create a healthy alternative.
One of these is beef and mushroom noodle soup, a delicious broth which is perfect for a cosy night at home.
BEEF AND MUSHROOM NOODLE SOUP
Preparation: 15 minutes
Cooking: 15 minutes
250g very thinly sliced beef rump (sliced across the grain)
8 whole dried shitake mushrooms
6 cups beef stock
1/4 cup light soy sauce
4 spring onions, coarsely chopped
5cm piece ginger, peeled and chopped
1 head of garlic, halved
4 small bok choy, cut into 3 cm pieces
2 tbsp mirin (for alternative, see tips)
300g dried udon noodles
Sesame seeds and a drizzle of sesame oil, to serve
1. Place dried mushrooms in a bowl, pour over boiling water to cover and set aside to soften while you make the soup base.
2. Bring stock, soy sauce, spring onion, ginger and garlic to a simmer in a large saucepan over medium heat and cook for about 10 minutes to allow the flavours to develop. Strain (discard solids) and return soup to pan.
3. Drain mushrooms, slice off the tough stems and discard, then thickly slice the mushroom cap and add to soup (you can add a splash of the soaking water too for extra flavour).
4. Bring back to the simmer, add bok choy and simmer for about 2 minutes until just tender, stir in mirin and season to taste.
5. Meanwhile, cook noodles according to packet directions, drain and divide among bowls, then add the beef on top. Ladle over soup and serve hot, scattered with sliced spring onion and sesame seeds, a drizzle of sesame oil and extra ginger and soy sauce to taste.
The heat from the broth is enough to cook the beef, so ladle the broth directly over the meat.
To help slice the beef as thinly as possible, place it in the freezer for about 20 minutes to firm up, then slice with a very sharp knife – always slicing across the grain.
Mirin is a lightly sweet rice wine condiment available in the Asian section of many supermarkets or at specialist Asian supermarkets. If you can’t find it, stir 3 tsp. sherry with 1 tsp. caster sugar for every tablespoon required. If you prefer a non-alcoholic alternative, use water instead of sherry.