Presented by cookkosher.com
Member: Forman5
Prep time: 10 minutes
Level: Medium
This soup is light but, filling and has an interesting combination of flavors:
Ingredients
6 cups vegetable or chicken stock
2 tablespoon soy sauce or Tamari (wheat free soy sauce)
2 tablespoon chili sauce or regular tomato sauce
1 tablespoon ground ginger
1 tablespoon crushed garlic
1/8 teaspoon cayenne pepper
1 packet rice noodle sticks
2½ cups red or green cabbage - thinly sliced
3 carrots, peeled - cut in slices
1 cup button mushrooms - sliced
½ cup frozen corn kernels
250g minute steak/ tenderized steak - thinly sliced into strips and stir fried
4 spring onions - thinly sliced
2 tsp sesame oil (optional)
Directions
1. Stir fry sliced beef in a little oil over high heat. Remove from pan and set aside.
2. Mix stock, soy sauce, chili sauce, ginger, garlic and pepper in a large pot.
3. Bring to a simmer; add cabbage and carrot; cook 5 minutes. Add mushrooms, corn and noodles; simmer 3 minutes. Add beef and green onion. Heat through. Stir in sesame oil. Two minutes before serving throw in the broken up rice noodles.
Note: Cooked, chopped chicken may be used instead of beef.
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