Baby Bok Choy And Beef Noodle Soup With Warm Spices Food

BABY BOK CHOY SOUP WITH GARLIC AND GINGER

Steps:

• In a large pot over medium heat, add oil, garlic and shallots. Cook for 3-4 minutes, until onions are translucent and garlic is fragrant.
• Add broth, soy sauce, ginger and shiitake mushrooms and bring to a boil. Lower heat to low, cover and simmer for 20 minutes.
• Add bok choy and cook for 5 minutes, until tender. Turn the heat to very low and cover.
• Meanwhile, bring another pot of water to boil and turn the heat off. Add rice noodles, cover and let sit for a few minutes until they have softened. There should be instructions on the package - the average soaking time is around 6-7 minutes.
• Drain and divide noodles among two bowls.
• Add broth and baby bok choy to the noodles and top with a little sambal oelek (about 1/4-1/2 teaspoon - a little goes a long way, it's very hot!)
• Serve.

SPICY RAMEN WITH BEEF AND BOK CHOY

Steps:

• Combine the beef, hoisin sauce, soy sauce, scallions, half each of the ginger and garlic, and 1/2 teaspoon each salt and pepper in a bowl. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Add the beef mixture and cook, breaking up the meat, until browned, 5 minutes.
• Add the mushrooms to the skillet; cook, stirring, until wilted, 1 to 2 minutes. Transfer the mixture to a bowl. Wipe out the skillet, then heat the remaining 1 tablespoon oil over medium-high heat. Add the remaining ginger and garlic and cook until golden brown and crisp, 2 to 3 minutes; set aside.
• Bring 4 cups water to a boil in a large pot over high heat. Add the bok choy and ramen noodles along with the reserved ramen flavor packet. Cover and cook, stirring halfway through, until the boy choy is wilted and the noodles are tender, about 4 minutes. Add the beef-mushroom mixture to the pot and toss to combine. Top each serving with the ginger-garlic mixture and the sliced chile.

BABY BOK CHOY AND BEEF NOODLE SOUP WITH WARM SPICES

Steps:

• Peel and grate or finely chop ginger
• Warm oil in a soup pot over medium heat. Add sliced onion and saute until softened. (if sticking, add a little water, rather than oil in order to keep this a low fat recipe)
• Add cinnamon stick and star anise and allow to hydrate, about 2 minutes. Add ginger and garlic. Stir about 1 minute. Add the chicken broth and soy sauce. Cover and bring to boil then medium-low to simmer
• Trim the ends of the bok choy, and cut lengthwise into long quarters. Add to the pot to simmer. Add more water if necessary to cover. Cook bok choy 4-7 minutes
• Meanwhile, cut and trim beef and saute in separate pan. Cook to desired done-ness then set aside
• Add chili sauce to the soup gradually, to taste. Adjust salt to taste. Add the meat juices to the soup
• Prepare noodles separately and divide into soup bowls
• Divide meat into soup bowls
• Ladle soup into soup bowls. Hot soup should warm the noodles and meat. Garnish with chopped green onion

CHINESE CINNAMON BEEF NOODLE SOUP

Steps:

• Cut beef chuck into 3/4 in thick chunks if you did not purchase precut stewing beef.
• Heat the oil in a heavy soup pot or Dutch oven over medium heat. When very hot, add the cinnamon, scallions, garlic, ginger, anise seeds, and chile paste; cook, stirring, for 1 minute.
• Add the water, broth, soy sauce, and vinegar; bring to boil over high heat.
• Add the meat and bring to vigorous simmer. Lower the heat to maintain a gentle simmer and cook, partially covered, until the meat is very tender, about 1 1/2 hours, checking to be sure that the soup doesn''t boil or stop simmering.
• Shortly before the soup is done, bring a large pot of water to boil. Cook the noodles according to package directions until just tender. Drain and rinse under cold water.
• When the meat is tender, remove the cinnamon sticks. Add the bok choy to the soup and simmer until the stalks are crisp-tender and the greens are very tender, 5 to 10 minutes. Stir in the noodles and let them warm through. Serve immediately, garnished with the cilantro leaves.
• I'm guessing on the serving size as I no longer follow the recipe. I use the ingredient list as a guide.

BOK CHOY NOODLE SOUP

Steps:

• Trim and wash green onions. Chop white parts into small pieces. Reserve green parts whole.
• Peel and sliver ginger. Peel and mince garlic.
• Heat cooking oil in soup pot over medium-high heat.
• When oil is hot add the white parts of the green onions, garlic, ginger and Chinese five spice powder.
• Saute until aromatics soften, but do not color.
• Add vegetable stock.
• Turn heat up to high and bring to a boil, then reduce to a simmer.
• Place shiitake pieces in a bowl and spoon some of the hot stock over them. Let sit.
• In a separate pot, bring three quarts of water to the boil.
• Clean baby bok choy and slice each head into two or three pieces, vertically.
• Put baby bok choy in boiling water for 1 1/2 - 2 minutes. Remove with a slotted spoon and refresh under cold water.
• Cook noodles in boiling water according to package directions.
• While noodles cook squeeze broth from mushroom pieces and add to stock.
• Chop mushrooms into small pieces and add to stock.
• Slice green onion tops into thin slices diagonally. Reserve.
• To serve: Place 1/4 of noodles in a large bowl. Add 1/4 of bok choy. Ladle in 1/4 of stock. Top with green onions.
• Optional toppings: shredded toasted nori, grated fresh ginger, roasted pork, tofu, poached egg, etc.

SAVORY BABY BOK CHOY

Steps:

• Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

TAIWANESE SPICY BEEF NOODLE SOUP

Steps:

• Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
• Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder.
• Cook on Low for 8 to 9 hours.
• Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.
• Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain.
• Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.