Asian soup with boiled beef, rice noodles, shiitake and wasabi

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
4 2
COOK TIME
180 mins
TOTAL TIME
180 mins

Ingredients

Servings: 4
  • 800 g Boiled fillet of beef
  • 1 Onion
  • 1 Garlic bulb
  • 2 stalk lemongrass
  • 2 Chillies
  • 30 g Ginger Root
  • 1 TABLESPOON Coriander seed
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 Carrots
  • 50 g fresh horseradish
  • 100 g Shiitake mushrooms
  • 3 Stem(s) Coriander
  • 75 g Mung bean sprouts
  • 250 g Rice Noodles
  • 7-10 Tbsp Wasabi

Directions

  1. 1

    Dab meat dry. Peel and halve the onion, clean the garlic and cut in half. Clean lemon grass and chilli. Cut the chillies into fine rings. Peel ginger thinly and cut into thin slices. Boil up about 2 litres of water.

  2. 2

    Season with coriander seeds, lemongrass, ginger, salt and pepper. Add meat, garlic and onions. Simmer over medium heat for about 2 1/2 hours. Skim the resulting foam from time to time.

  3. 3

    Clean, peel and cut the carrots into fine strips. Peel, wash and grate horseradish very finely. Clean, wash and drain the mushrooms. Wash coriander, shake dry and pluck leaves from the stalks.

  4. 4

    Wash the sprouts and let them drip off.

  5. 5

    Remove meat from the stock and pour stock through a sieve into a pot, bring to the boil. Cook the noodles in it according to the instructions on the packet. Cut meat into very thin slices. Add carrots, horseradish, mushrooms and meat about 1 minute before the noodles are done.

  6. 6

    Arrange in small bowls, garnish with coriander and sprouts. Add wasabi.

Nutrition Facts

KCAL
620 kcal
CARBS
58 g
FATS
25 g
PROTEINS
41 g