Ingredients
Soup
- 400 g beef sirloin thinly sliced across the grain
- 200 g dried wheat egg noodles
- 1.2 liters low-sodium beef stock
- 200 g mushrooms sliced
- 300 g bok choy washed; stems and leaves separated
- 20 g fresh ginger peeled and thinly sliced
- 2 garlic cloves thinly sliced
- 3 scallions whites and greens separated
- 1 tbsp neutral oil
- 1 tbsp reduced-sodium soy sauce plus optional extra at the table
Equipment
- Large saucepan
- Second saucepan for noodles
- Colander
- Sharp knife and cutting board
- Food thermometer
Instructions
Prepare the bowls
- Bring a saucepan of water to a boil for the noodles. In a separate large saucepan, warm the oil over medium heat. Add ginger, garlic and sliced scallion whites; stir for 1 minute without browning.
- Add mushrooms and stir for 3 minutes. Pour in the stock and soy sauce, bring to a simmer and cook gently for 8 minutes.
- Cook the noodles in the separate water according to the package until tender but still springy. Drain and divide among four bowls.
- Add chopped bok choy stems to the broth and simmer for 3 minutes. Add the thin beef strips, separating them with clean tongs. Simmer about 3–5 minutes until fully cooked; check that a thicker piece reaches at least 145°F (63°C), then keep it at a gentle simmer for 3 minutes. Stir in the bok choy leaves for the final minute.
- Taste the broth before adding any optional soy sauce. Divide the beef and vegetables over the noodles, ladle in broth and finish with scallion greens. Serve promptly.
Nutrition
Calories: 410kcalCarbohydrates: 43gProtein: 31gFat: 13gFiber: 4g
Video
Notes
Estimated nutrition per bowl from one-quarter of the noodles, sirloin, vegetables, stock and oil. Stock and soy-sauce sodium vary by brand. Contains wheat, egg and soy unless suitable alternatives are used.
Illustrative cost basis: sirloin $9, noodles $1.50, stock $2, vegetables $4 and aromatics/oil/soy sauce $1.50. Energy and package costs excluded.
Video credit: Spicylicious. The demonstration uses thin beef, ginger and noodles but includes tomato paste, carrot, onion, bell pepper and more dark soy sauce. This card uses a clearer stock-based broth with mushrooms and bok choy and cooks noodles separately.