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Cooking |
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Noodle Soup |
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by Jennifer Olvera |
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Teeth-chattering season is upon us, and if you're in search of something comforting, warming, and down-to-earth, why not cozy up to a bowl of noodle soup? Here is a hearty version of a cold-weather cure-all.
UDON WITH SIRLOIN
INGREDIENTS
- 4 14.5-oz cans
beef broth
- 1 1/2 lbs meaty beef back
ribs or oxtail
- 1 stalk lemongrass, tough
outer stems removed
- 5 whole cloves
- 8 star anise
- 1 cinnamon stick
- 3 bay leaves
- 3-inch hunk of
peeled ginger
- 1 onion, peeled
and halved
- 1/4 c fish sauce
(in Asian markets)
- 1 8-oz package udon
noodles, cooked
- 1 lb top sirloin steak,
semi-frozen
- 3 serrano peppers,
thinly sliced
- 1 c basil, tough stems
removed and torn
- 1 c mint, tough stems
removed and torn
- 1 c cilantro, tough stems
removed and chopped
- 2 limes, cut into wedges
- 1 red onion, thinly sliced
- Sriracha sauce, to taste
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"Cooking: Noodle Soup" has been edited for shojobeat.com;
the complete article appears in the October 2008 issue of Shojo Beat Magazine. |
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