Gut-and-Heart-Warming Soups – 3

Spicy Beef Noodle Soup

This Vietnamese-inspired beef noodle soup with rice noodles radish and togue is so filling and nourishing.

2 Tablespoon cooking oil
¼ Kilo beef kenchi, but into strips
1 Teaspoon minced ginger
2 Teaspoon crushed garlic
Maggi Beef Broth Cubes
1 Seed Star anise (use only one arm)
6 Pieces black peppercorn
Cups water
150 Grams rice noodles (or glass noodles)
½ Cup thinly sized carrots
½ Cup thinly sliced radish
1 ½ Cups togue
Table spoon thinly sliced spring onions
½ Teaspoon sesame oil
Calamansi
Garnish
Wansoy leaves or Basil leaves, sliced thingly

In a large pot, heat oit and pan-try beef until it turns brown. In the same pan, sauté the next five ingredients. Pur in water, cover and simmer until beef is tender. Add noodles, carrots, and radish and boil for 8 mintues or until noodles are al dente.

Stir in togue, spring oninons, and sesame oit and remove from fire immediately. Serve with calamansi and garnish with either wansoy or basil leaves.