Wednesday, February 7, 2007
It's freezing and nasty out in Chicago. I spent 2 hours weather-proofing my windows with plastic, which was shockingly remniscent to Shrinky Dinks. Remember those? I made this soup for dinner. Getting the windows covered was frustrating. The soup was easy, and full of flavor.
Asian Beef Noodle Soup
1/4 ounce dried porcini mushrooms
1 c. boiling water
6 green onions
2 large carrots
5 large button mushrooms
1 lb. sirloin steak
2 T. peanut oil (or vegetable, if you have that on hand)
1 garlic clove, crushed
1-inch piece of fresh ginger root, peeled and grated
1 1/2 quarts organic beef stock
4 T. red wine vinegar
4 oz. thin egg noodles
1 c. spinach, torn
soy sauce and black pepper to taste
Reconstitute the porcinis by pouring 1 c. boiling water over, and letting sit for 15 minutes.
In a large pot, brown meat in oil in batches. Remove from pan. Saute scallions, carrots, garlic, and ginger about 3 minutes. Add the stock, beef, porcinis and their liquid, button mushrooms, and red wine vinegar. Add soy and pepper to taste. Simmer 10 minutes.
Add noodles and torn spinach leaves to the pot. Simmer 4-5 minutes, or until beef is very tender.