Noodle Soup
Something I knocked together as an experiment. Based loosely on Simon Bryant’s Cabbage with Chinese Roast Pork Soup.
Ingredients (for the meat)
- 1 large Rump Steak, trimmed and cut into small dice
- Hoi Sin sauce
- Soy Sauce
- Dry Sherry
Method (for meat)
- Brown steak in a heavy pan
- Coat meat with Hoy Sin, add a little soy and sherry. Cook off alcohol
- Add a small amount of water. Put lid on pan and gently braise meat for as long as you can
- Ramp up heat and cook away liquid. Remove from heat
Ingredients (for soup)
- Meat (as above)
- 3-4 Button Onions, finely sliced
- 1 Onion, diced
- 1 bunch of Choi Sum, leaves sliced, stems halved lengthwise and cut into bite-sized lengths
- 1 Litre carton reduced salt Chicken Stock
- Soy Sauce
- Pepper
- 125g dried Vermechelli, cooked
- A handful of Bean Sprouts
Method (for soup)
- Fry onion and mushrooms in a pan ’til browned
- Add Choi Sum, cook for 5 minutes
- Add stock, a little soy and some pepper. Cover and cook for 15 minutes.
- Add a little of the meat, cover and cook for 5 minutes
- Divide noodles into serving bowls. Ladle soup over the top. Garnish with remaining meat and the sprouts
Serves 4