Hearty beef noodle soup
An Asian inspired glass noodle soup for cold rainy days
A quick and simple beef noodle soup which can easily be turned vegan by replacing the meat and beef stock.
Cooking time including preparation: 20-30 minutes (depending on how fast you are with a knife)
Portions: 3-4
Ingredients:
- 100-150 g thinly sliced organic beef
- A few slices of aubergine, shredded
- A few leaves of cabbage, shredded
- Half an oninon, diced
- A quarter of a green pepper, diced
- 3-4 cloves of garlic, sliced
- 1 nest (ca 100 g) glass noodles
- 1 l beef or vegetable stock – I mixed in a bit of an Asian type with lemongrass
- Soy, fish, stir-fry and sriracha sauces for seasoning
- Oil for frying
Preparation:
Heat up the stock and let it simmer in a large pot on low heat while preparing the rest of the ingredients.
Fry the beef and vegetables in small portions quickly on high temperature in a wok or non-stick frying pan. Season with the suggested sauces. Add the fried ingredients to the simmering stock.
Let it simmer for a few minutes to absorb the flavors.
Add the glass noodles and let the soup simmer for one to two minutes longer before serving.
Hope you like it!
Veronica is the founder of Hyperbrain.me. With one foot in the past and one in the future she takes inspiration from older aesthetics and ideas to apply them in updated form today. She is passionate about teaching timeless skills and believes that the world needs more polymaths.
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