It’s time to show this ick what for. So I made a soup with beef, beef broth, shiitake mushrooms, ginger, garlic, onions, soy sauce, and a little lime. Recipe after the jump.
- Soak 1 cup of dried shiitake mushrooms in 2 cups of water for at least 30 minutes (more won’t hurt).
- Make a marinade for the beef: chopped ginger (2 tsp), chopped garlic (2 cloves), 1/4 cup of soy sauce, 2 tbsp of rice vinegar, and 1 tsp of corn starch, well-stirred. Chop 1 lb of thin steak (flank or blade) into thin strips and marinate in sauce for 20-30 minutes.
- Chop 1 yellow onion.
- Boil some water and cook 1/3 package of udon noodles (1 little bound bundle) according to directions.
- Heat 2 tbsp of canola or peanut oil in a large pot with a heavy bottom. Flash fry the beef in the oil just until it turns brown on both sides. Remove with a slotted spoon and set aside.
- Add the onions to the juicy beefy oily stuff in the bottom of the pot. Stir to coat, let them sit and cook for 2-3 minutes.
- Drain the mushrooms, reserving the broth. Add them to the pot, stir, and let the onions and mushrooms marry each other for 2-3 minutes.
- Pour the mushroom juice and 2 cans of beef broth into the pot with the onions and the mushrooms. Bring to a boil, then turn heat down and let simmer for 20 minutes.
- Add the beef and the noodles. Stir and cook for 5 more minutes.
- Serve with chopped green onion and a lime wedge for garnish. Shake in some Nanami Togarashi if you have it on hand – it’s a mix of ground chili peppers, orange peel, seaweed, and ginger. If you don’t have it in the house, the soup is still going to rock, I promise.
- A spoonful of our old friend Chili Garlic Sauce would not be out of place, if you wanted to stir that in.
- Eat. Feel health and well-being restored.
- Note: This is a very forgiving recipe. It will accept leftovers – I’ve made it with chicken broth and leftover roast chicken, or chicken broth with shrimp marinated in lime and chili garlic sauce on top. I bet some grilled fish would flake right into it and not steer you wrong. It is friends with bok choy or a handful of chopped spinach leaves or cilantro to add color and crunch at the end.