Noodle soups are delicious. They can also be a complete meal. This one has never failed on me – it has all the components of a balanced meal – good quality protein, plenty of vegetables, a bit of carbohydrate for energy and plenty of taste.
It’s the kind of soup that satisfies, and tastes equally good warmed up for lunch the next day. Have a go!
Beef Noodle Soup
- 400g sliced beef (supermarkets often sell it now, or you can cut some sirloin steak)
- 200g spinach (fresh or frozen)
- 2 medium carrots, sliced into matchsticks
- 1 bunch of spring onions, thinly sliced
- 15g dried shiitake mushrooms
- 50g dried egg noodles
- 1 heaped tsp minced ginger
- 1 tsp minced garlic
- 150 ml boiling water
- 3 tbsp dark soy sauce
- 4 tbsp sherry or equivalent
- 5 cups beef stock
- salt and pepper
- vegetable oil
Soak the mushrooms in the boiling water to rehydrate them, then slice thinly, reserving the water.
Heat the oil and brown the beef, then remove from the pan.
Add a little more oil, then stir fry the ginger, garlic, carrots and spring onions for a few minutes. Add the beef stock, mushroom water, beef and mushrooms and simmer for 10 minutes. Season with salt and pepper. Add the noodles and spinach and cook for a few minutes, until the noodles are tender. Serve immediately.