People have been eating noodles for centuries. As the concept of noodles spread, different cultures added their ingredients. Unleavened stretch dough is made from ground wheat, rice, buckwheat, mung beans, and even acorns. Eastern and European cooks made noodles in various shapes.
Whether boiled in salted water, flavored broth, or stir-fried, noodles remain popular. In fact, they seem to be more popular than ever. Grocery stores sell noodles with added vitamins and fiber. You can also find noodles that contain vegetables, such as spinach and carrots.
So far, the winter in Minnesota has been brutal, with wind chills dipping to 45-50 degrees below zero. In this kind of weather I miss soup and make a big batch, freezing some for future use. This week I was craving oriental soup and I developed this recipe with available ingredients.
The noodles are the star of the show and the broth gives them flavor. You can substitute thinly sliced flank steak or ball tip steak for the boneless top blade. Chicken can be substituted for beef and chicken broth can be used. I’m sensitive to salt, so I used instant salt-free beef broth and light soy sauce. If you are not sensitive to salt, you can use the salty versions of these products.
Freshly grated ginger tastes better. Remove the skin of the ginger with a spoon. Cut the ginger you need. Put the rest in a zipper bag and freeze. I keep a jar of minced ginger on hand and use it when I don’t have the fresh one. Are you craving comfort food? Are you a crazy noodle? This recipe satisfies both cravings.
INGREDIENTS
1 tablespoon canola oil
8 ounces top blade steak, cut into strips
5 cups of water
3 packets no salt, instant beef foam
4 ounces (half a box) mushrooms, thinly sliced
1/2 red bell pepper, cut into strips
1 cup pea pods, halved
1 small carrot, cut into thin wedges
1/2 cup baby spinach
2 tablespoons light soy sauce
1 1/2 tablespoons freshly ground ginger
1-2 garlic cloves, minced (or garlic powder equivalent)
Cooked noodles of your choice
1 cup scallions (white and green parts), chopped
coriander leaves, chopped
METHOD
Put oil in the soup pot. Saute beef strips over medium-high heat until just beginning to brown. Add the water and the remaining ingredients, with the exception of the noodles. Cover and simmer until vegetables are crisp-tender. Wearing flip flops, put some noodles in each bowl. Serve soup and vegetable mixture over noodles. Garnish each serving with chopped onion and cilantro. Pass soy sauce, oriental chili sauce, or teriyaki sauce if desired.
Copyright 2014 by Harriet Hodgson