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Beef and mush­room

noo­dle soup Serves: 4 In­gre­di­ents: 250 g thinly sliced beef rump (make sure it is sliced across the grain) 8 whole dried shi­take mush­rooms 6 cups beef stock 1⁄4 cup light soy sauce 4 spring onions, coarsely chopped, plus ex­tra thinly sliced to serve 5 cm piece ginger, peeled and coarsely chopped, plus ex­tra finely grated to serve 1 head of gar­lic, halved 4 small bok choy, cut into 3 cm pieces 2 tbsp mirin 300 g dried udon noo­dles Se­same seeds and a driz­zle of se­same oil, to serve Method: 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. Mean­while, 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 if de­sired.

Source: Beef Aus­tralia at https:/ /www.aus­tralian­ recipes/

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