I didn’t watch much Seinfeld, but I did catch that episode. Did you?
With the Soup Nazi?
It has stuck with me for years and when the kids are cranky about what I cook, I always think, “No soup for you!”
My own little rebellion in my mind. 😉
Last night, I tried this new soup recipe – it’s one from Cook’s Country magazine. (I love that magazine – everything I’ve tried from there turns out fabulously delicious)
So, if you are in the mood for a hearty, filling, Asian-style soup, here’s a great one to try.
No Soup for YOU!
Asian Beef & Noodle Soup
8 cups chicken broth (I used a big box of broth and added 2 bullion cubes + 3 cups hot water)
1 Tbsp grated fresh ginger
2 garlic cloves, minced
2 Tbsp fish sauce
1/2 tsp Chinese five-spice powder
4 packages ramen noodles, spice packs removed & the noodles broken up (I only used 3)
1 small flank steak (~1 lb) cut lengthwise into thirds and crosswise into 1/4 inch wide strips (I had the butcher do this for me)
1/2 medium head Napa cabbage, sliced thin crosswise (~4 cups)
1/4 cup finely chopped cilantro (for garnish)
- Bring broth, ginger, garlic, fish sauce and five-spice powder to a boil in large Dutch oven.
- Reduce heat, simmer ~10 min to allow flavors to meld.
- Add noodles to simmering broth and cook, stirring occasionally, about 2 minutes
- Add beef and cabbage and cook an additional 2 minutes.
- Serve, topping with cilantro.
SuperMan picked up egg rolls on his way home from work and I served them with the soup as our dinner. It was really good on a cold, dark, night.
I hope you enjoy!