Beef Noodle Soup

Now that the weather is cooling off it’s nice to have a soup recipe next in line!  This recipe comes from 1 Stock, 100 Soups by Linda Doeser.  As the title states the cookbook contains 100 soup recipes which use 1 stock to create them.

Last time around I made this soup, this time around I had tagged a soup for Beef Noodle Soup.  Once again I made the stock from the cookbook.  (you can grab the recipe here for the stock).

For the actual soup recipe (which happened to be recipe 11 out of 100), I first took dried Chinese mushrooms and soaked them in boiling water for 20 minutes.  After 20 minutes I drained them and set them aside.

Next I heated oil in a large pot over medium heat.  I added thinly sliced sirloin and browned all sides.  Once it was browned I removed the meat from the pot and put it aside on a paper towel to drain.

get browned!
get browned!

Next I added celery (actually the recipe called for carrots but since Matt and I pretty much HATE carrots I subbed in celery), scallions, garlic and ginger and cooked for 5 minutes.

No carrots here!
No carrots here!

Then I added the meat back in along with the mushrooms, veggie stock, soy sauce, hoisin sauce, and mirin.  I gave that a stir, seasoned with pepper and brought that to a boil.  Once boiling I reduced heat to simmer for 15 minutes.

simmering away
simmering away

Then I added fresh egg noodles and shredded spinach and let that continue to cook until the noodles were done (about 8 minutes).

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And then I ate!

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Verdict:  Pretty tasty and decently fast.  This will be a good one to pull out and make again in the middle of the winter.  You can grab the recipe here.