Beef, vegetable and noodle soup

A Chinese influenced soup made with leftover brisket. When you make a pot-au-feu, one of the benefits is the lovely beef stock left over from the cooking process. The obvious thing to do with it is make soup. If you have some leftover beef, as I did, you can make a beef soup. I really like Chinese flavours in soups, especially ones that have a clear base.

There is no point in giving quantities, because you can add as much as you want, depending on how many people you want to feed. My soup contained;

beef stock

one teaspoon of light soy

one teaspoon of tamari soy

1/2 a teaspoon of Chingkiang black vinegar

a small handful of flat noodles, but any sort of noodle will do

a thinly-sliced leek

four sliced mushrooms

a sliced green chilli

some finely-shredded Savoy cabbage

a sliced head of pak choi, with the leaves shredded separately

leftover boiled brisket, cut into batons

a splash of toasted sesame oil

So, heat up the stock in a saucepan with the next three ingredients and then add in the noodles, leek, pak choi stems, chilli and mushrooms and carry on simmering until the noodles are soft.

Then add in the cabbage, pak choi leaves and beef and let these warm through for about a minute or so. You just want the greens wilted. Finally, add in the sesame oil, stir and serve.

You could also use any (or all) of the following; julienne carrots, spring onions, julienne ginger, chilli oil, shitake mushrooms (either fresh or soaked dried ones with their liquid), sliced water chestnuts. sliced lotus root.

You could also make this with a chicken stock and leftover chicken, or make a meat-free version with vegetable stock, or with a simple vegetarian dashi made from kombu (a kind of seaweed) stock mixed with shitake soaking water.



2 thoughts on “Beef, vegetable and noodle soup

    • Thanks. I’ve started shooting some pictures out in the kitchen, because the oiled wood of the worktops gives a lovely warm background.

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