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