Easy Asian Beef & Noodle Soup

Ingredients

• 8 ounces, weight Chinese Noodles Or Thin Pasta
• 1 quart Light Beef Stock
• 2 Tablespoons Soy Sauce
• ½ teaspoons Ginger, grated
• 2 Tablespoons Vegetable Oil, For Frying
• 4 ounces, weight Mushrooms, Sliced (White, Shitake, Or Portobello)
• 1 whole Small White Onion, Minced
• 2 whole Baby Bok Choy, Chopped
• 8 ounces, weight Boneless NY Strip Steak, Sliced Very Thin
• 1 bunch Scallions Sliced Thin
• 1 Tablespoon Toasted Sesame Oil
• ¼ cups Basil, Chiffonade/Shredded
• 1 pinch Salt And Pepper, to taste

Preparation Instructions

Cook noodles according to package instructions, then shock with cold water and set aside. In a large soup pot, combine stock, soy sauce, and ginger. Bring to a low simmer. Warm vegetable oil in a fry pan and saute the mushrooms along with half of the minced onion until browned. Add the mushroom mixture to the soup, then repeat with the bok choy and the remaining onions.

Slice the steak as thinly as possible and add the strips to the soup. Allow the meat to cook through, then remove the pot from the heat. Add the scallions, sesame oil, and basil, and salt and pepper as needed. The noodles can either be added to the pot, or to soup bowls. Ladle soup into each bowl over or along with the noodles. You can enjoy the noodles as is, or you can add a little crushed red pepper or Siracha Sauce if you’d like them hot n’ spicy.