Serves 4 (the whole package serves 8)
Ingredients: Soup base
· 3 -4 lbs. of stew beef or beef or your choice i.e. ribs, beef chuck steak, or beef brisket) cut into 1 inch bite sized pieces
· 1 package of SUYL -14 herbs braised beef soup
· 2 tablespoons vegetable oil
· 3-4 tablespoons low-sodium soy sauce
· 2 cups of water
· 2 cups of homemade beef bone stock or no sodium beef stock or veggies stock
· 2 pieces of palm sugar or 2 tbsp of brown sugar
· ½ teaspoon of kosher salt or 2 tablespoons fish sauce (optional)
· 1 yellow onions, halved
· 2 cups ¼ inch thick sliced daikon (white radish)
· 5-6 shitake mushroom (immerse dried shitake mushroom in water for 10 minutes) (comes with SUYL meal kit)
Ingredients: Topping
· 3-4 cups kale chopped, or vegetable of your choice i.e. Chinese broccoli, Bok choy, bean sprout, baby spinach or collard
· Cilantro leaves for garnish
· Green onion, chopped for garnish
· Chili oil (optional)
Directions: Beef soup
- In a large stockpot or 5.5 qt pot, heat the vegetable oil on medium-high heat until, shimmering. Add the stew beef, stir occasionally until turns brown on both sides. Add soy sauce and stir for 1 minute.
- Add the beef stock, 2 cups of water or more to cover the beef. Add the package of 14 herbs (if preferred, put them in an herb bag) onion, sliced daikon, shitake mushroom, salt or fish sauce and palm sugar. Bring to a boil. Reduce the heat to low and cover. Continue simmering for 30 minutes or until the beef is tender.
- Taste if the beef is tender. Season with fish sauce or sugar if needed, then turn down the heat to the lowest setting to keep the broth warm.
Directions: Noodle & vegetable preparation
1. Have ready 4 large individual serving bowls. Half fill another pot or stockpot with water and bring to a boil.
2. Add chopped kale to the pot, stir for 2 minutes then retrieve them out of the water with a wire-mesh skimmer, shaking off the excess water. Repeat the process with Bok choy or vegetable of your choice.
3. While the water is still boiling, add the dried rice noodles, stir to submerge and cook until they have softened (about 10 minutes) Taste a strand to make sure they are ready.
4. Drain the cooked noodles through a large colander placed in the sink and rinse off all starchy liquid with running tap water. Shake off the water. Divide noodles evenly.
5. Immediately ladle the hot braised beef, shitake mushroom, sliced daikon and soup over the noodles.
6. Top with kale and Bok choy. Sprinkle with cilantro and green onion. Adding chili oil to taste (optional) Serve immediately.
Tips:
1. Store broth and beef in an airtight container in the refrigerator for up to 3 days.
2. Store noodles and toppings separately in the refrigerator.