Lately I have been on a huge soup kick; I’m not sure why although it seems to be in the nick of time as Chicago’s weather turned overnight! Not that I would really know – I’ve been playing in Orange County with little my sister for the last week! There wasn’t a cloud in the sky and it was a perfect 70+ degrees and sunny the entire time. Ugh, snap to reality. Anyway, now I’m back in Chicago and it’s freaking freezing! Warm up with this clean take on a takeout staple.
2 tsp sesame oil
1 1/2 cups chopped scallions
16 oz top sirloin beef strips, cut into bite-size pieces
2 cups sliced shiitake mushrooms
1 1-inch piece fresh ginger, minced
1/2 tsp ground cayenne pepper
1 clove garlic, minced
4 cups organic beef broth
8 oz snow peas, sliced lengthwise
1 carrot, sliced into tin matchsticks
1 tbsp reduced-sodium tamari or soy sauce
1/4 tsp ground black pepper
6 oz 100% buckwheat soba noodles
2 tbsp chopped fresh parsley
In a large pot, heat oil on medium. Add scallions and sauté, stirring often, for 1 minute. Add beef, mushrooms, ginger and cayenne and sauté for 4 minutes. Add garlic and sauté for 1 more minute.
Add broth and 4 cups water. With a wooden spoon, scrape up browned bits from bottom of pot. Add peas, carrot, tamari and black pepper.
Bring to a boil. Reduce heat to low and simmer gently for 5 minutes. Add noodles and simmer gently for 10 more minutes, until noodles are al dente and vegetables are tender.
Garnish with parsley!