Stir things up

Should the per­fect soup be silky smooth or sat­is­fy­ingly chunky? Which­ever you pre­fer, add lay­ers of flavour with new OXO Ready To Use Stock

BBC Good Food - - Opinion -

With win­ter truly upon us, a com­fort­ing bowl of soup is the per­fect meal to come home to. And whether you pre­fer your soup to be nice and smooth as the spoon glides through it, or full of chunky good­ness, it ab­so­lutely has to be full of flavour. Thanks to new OXO Ready To Use Stock, mak­ing your best bowl of soup yet has never been more con­ve­nient. The stock is avail­able in three de­li­cious flavours: Suc­cu­lent Free-range Chicken, Tasty Veg­etable and Rich Farm-bred Beef, the lat­ter of which works per­fectly in this tempt­ing Chi­nese five-spice beef soup.

Chunky Chi­nese five-spice beef soup

SERVES 4 ! PREP 20 mins ! COOK 20 mins ! EASY

2 rump steaks, 300g each

2 tsp Chi­nese five-spice pow­der

1½ tbsp oil

4 gar­lic cloves, peeled and finely chopped 1 red chilli, de­seeded and finely sliced 3cm gin­ger, peeled and grated

320ml OXO Ready To Use Rich Farm-bred Beef Stock

180g medium dried egg noo­dles

200g but­ton mush­rooms, roughly sliced 1 tsp light brown sugar

3 tbsp light soy sauce, plus ex­tra to serve 1 tbsp se­same oil, plus ex­tra to serve

1 tbsp lime juice, plus ex­tra to serve 300g pak choi or spring greens, sliced 4 spring onions, trimmed and finely sliced 50g roasted peanuts, roughly chopped

1 Dust the steaks all over with the five-spice pow­der. Heat 1 tbsp of the oil in a heavy-based saucepan over a medium heat. Brown the steaks on both sides. Cook un­til rare (about 2-3 mins on each side, de­pend­ing on thick­ness), then set them aside on a plate. Rest for 5 mins, then slice.

2 Turn the heat down slightly, add ½ tbsp oil, the gar­lic, most of the chilli and gin­ger and cook for 1 min. Add the OXO Ready To Use Rich Farm-bred Beef Stock along with 900ml of wa­ter. Bring to the boil, cover with a lid, and then re­duce to a gen­tle sim­mer for 10 mins. 3 Mean­while, cook the noo­dles ac­cord­ing to pack in­struc­tions, drain and cool un­der cold run­ning wa­ter, then set aside. 4 Add the mush­rooms to the pan and sim­mer for 1 min. Stir in the sugar, soy sauce, se­same oil and lime juice, then add the greens. Add the beef and noo­dles and heat for 1-2 mins un­til warmed through and the greens are ten­der. Taste the broth and add a lit­tle more soy sauce, lime juice or se­same oil to taste. Di­vide be­tween four bowls then sprin­kle over the spring onions, peanuts and re­main­ing sliced chilli.

For a silkier soup, try this smooth pump­kin goulash recipe at bbc­good­

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