Ingredients

The following ingredients have 4 Servings
  • 6 cups beef broth (homemade or commercial, low sodium and low fat)
  • 16 oz mushrooms (I used Shiitake and Enoki)
  • 1 lb sirloin (thinly sliced)
  • 2 cups spinach
  • 2 inch lemongrass
  • 3 cloves garlic (peeled & grated)
  • 1 inch turmeric (peeled & grated)
  • 1 inch ginger (peeled & grated)
  • 2 scallions (chiffonade)
  • Thai basil
  • 1 Thai pepper (seeded and sliced)
  • 8 oz soba noodles

Instruction

  • Freeze meat 15 minutes.  Remove from the freezer and slice thinly across the grain.  Set aside
  • Bring broth to a boil with the lemongrass.  Add soba noodles and cook for 3 to 4 minutes.  Remove noodles from the broth and distribute between 4 bowls.
  • Add mushrooms, sirloin, Thai chile pepper and spinach to the broth and cook for 3 minutes.  Distribute broth and ingredients between bowls.  Sprinkle with grated ginger, turmeric, and garlic.  Garnish with scallions and additional Thai chile if desired.
  • I let the soup sit for about 5 minutes before serving.