A little bit like ramen and a little bit like Phở, this healthy, nourishing soup is made from homemade beef stock, shiitake mushrooms, buckwheat soba, fresh scallions, grass-fed beef, herbs and whole spices..
(adapted from a recipe by Jennifer Iserloh)
4 shiitake mushroom caps
4 oz grass-fed beef (I’m using a small muscle cut from a chuck roast)
2 garlic cloves, minced
1/2-inch piece ginger, peeled & minced
1 finely minced hot chile pepper
1/2 teaspoon star anise
1/2 teaspoon fennel seed
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon Szechuan pepper
1/2 package organic buckwheat soba
1 cup beef stock
2 cups seasonal herbs and greens (I have pea shoots, cress, cilantro and basil), coarsely chopped
1 tablespoon pastured butter
2 scallions, thinly sliced
1 tablespoon traditional fermented shoyu
Set the trimmed beef in the freezer to firm up so that it is easier to slice.
Grind the anise, fennel, cloves, cinnamon and Szechuan pepper together in a spice grinder (you’ve just made Chinese Five Spice).
Pre-heat a heavy skillet over medium heat for 15 minutes. Add the butter, then quickly sauté the mushrooms, ginger, chiles and garlic until fragrant. Sprinkle a little of the 5 spice over the top and stir to combine. Unused 5 spice will keep in an airtight container for up to 6 months.
Add the broth, noodles and shoyu. Cover and cook until the noodles are tender, about 5 minutes.
Meanwhile, slice the beef across the grain as thinly as you possibly can. As soon as the noodles are tender, drop the meat into the boiling broth and give it a swirl. Add the fresh herbs, greens and scallions and heat until wilted, about 1 minute. Serve immediately.
This post is part of The Food Renegade’s Fight Back Friday!