The combination of the aromatic, zingy ginger and the gentle but persistent heat of the chili flakes and green onions butting up against the fresh veggies and cilantro, the substantial Hodgson Mill Whole Wheat Egg Noodles, and lots of good-quality vegetable broth is perfection. The slices of sirloin steak on top are an enticing contrast, more of a tasty garnish than the main event.
- 5 cups vegetable broth
- 1/4 tsp crushed red chili flakes
- 6-10 slices ginger root
- 1 bunch green onions, plus extra if desired
- 1/4 - 1/2 cup carrots, sliced thin
- 1/4 - 1/2 cup yellow squash, sliced thin
- 3-4 medium heads bok choy, washed and quartered
- 1 Tbsp vegetable oil
- 8-12 oz sirloin steak, well trimmed of fat
- 1 1/2 cup Hodgson Mill Whole Wheat Egg Noodles
- bean sprouts, optional
- cilantro, optional
Heat vegetable broth, ginger, chili, and spring onions in large pot until brought to a low boil (5-10 minutes).
Meanwhile, heat a griddle pan and brush steak with vegetable oil. Griddle the steak for 2 minutes on each side for medium rare, or 3-4 minutes on each side for well done. (Steak will cook a bit more when added to hot broth, so if in doubt, leave it a little rare). Transfer steak to a cutting board and let rest for 1 minute, then slice into thin strips.
Add the carrots, squash, and bok choy to the boiling stock, then the noodles. Bring to a low boil, and simmer 3-5 minutes or until all ingredients are tender. Ladle the soup into large bowls and top with a few slices of steak. Serve with chopped cilantro, more sliced green onion, raw bean sprouts and Thai basil leaves, if desired.
Notes: Best served immediately, but also keeps 1-2 days stored in sealed container in refrigerator and reheated (or served cold). Store steak slices separately from broth for best results—when reserving, reheat broth, and then set cold steak slices on top to prevent overcooking the meat.
Makes 3-4 servings
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