Beef and mush­room noo­dle soup

Isis Town and Country - - Life -

Serves 4


250g very thinly sliced beef rump (make sure it is sliced across the grain), 8 dried shi­take mush­rooms, 6 cups beef stock, ¼ cup light soy sauce, 4 spring onions, coarsely chopped, plus ex­tra thinly sliced to serve, 5cm piece ginger, peeled and coarsely chopped, plus ex­tra finely grated to serve, 1 head of gar­lic, halved, 4 small bok choy, quar­tered, 2 tbs mirin, 300g dried udon noo­dles, sesame seeds and a driz­zle of sesame oil, to serve


Place dried mush­rooms in a bowl, pour over boiling wa­ter to cover and set aside to soften while you make the soup base. Bring stock, soy sauce, spring onion, ginger and gar­lic to the sim­mer in a large saucepan over medium heat and cook for about 10 min­utes to de­velop the flavours. Strain (dis­card solids) and re­turn soup to pan. Drain mush­rooms, slice off the tough stems and dis­card, then thickly slice the mush­room cap and add to soup (you can add a splash of the soak­ing wa­ter too if you like for ex­tra flavour). Bring back to the sim­mer, add bok choy and sim­mer for about 2 min­utes un­til just ten­der, stir in mirin and sea­son to taste. Cook noo­dles ac­cord­ing to packet di­rec­tions, drain and di­vide among bowls, then pile beef on top. La­dle over soup and serve hot, scat­tered with sliced spring onion and sesame seeds, a driz­zle of sesame oil and with ex­tra ginger and soy sauce to add to taste.

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