This is a soothing, nourishing, sweet-tasting broth full of delicious treasures. Vary the recipe according to your own tastes.
You can make this ahead up to the point of adding the softened noodles and the beef. Reheat before adding the noodles and raw beef, and be sure to not overcook.
Makes 6 servings
- 3/4 lb (375 g) lean sirloin steak, about 1-inch (2.5 cm) thick, trimmed
- 1 large onion, thinly sliced
- 1 lb (500 g) fresh baby spinach, Swiss chard, or beet greens, torn into pieces
- 1/4 lb (125 g) very fresh bean sprouts
- 1/4 lb (125 g) mushrooms, trimmed and sliced (about 1-1/2 cups)
- 1 carrot, thinly sliced
- 1/2 lb (250 g) extra-firm tofu, cut into 1-inch pieces
- 6 green onions, chopped
- 3 cups beef stock
- 1 tbsp granulated sugar
- 3 tbsp soy sauce
- 3 tbsp dry sherry, optional
- 3 oz (90 g) rice vermicelli noodles
- Freeze meat for 20 minutes. Slice very thinly on the diagonal.
- Meanwhile, spread onion slices over bottom of 4-qt (4 L) saucepan or Dutch oven. Place spinach, beans sprouts, mushrooms, carrot, tofu and green onions on top.
- Combine stock, sugar, soy sauce and sherry and pour over vegetables. Bring to a boil and simmer gently for 5 to 10 minutes, or until onions are tender.
- Meanwhile, soak noodles in warm water for 5 minutes. Drain well.
- Stir softened noodles into vegetables and arrange beef on top. Cook for another 5 minutes. Taste and adjust seasonings if necessary.
- Calories 235
- Protein 24 g
- Fat 4 g
- Saturates 1 g
- Cholesterol 28 mg
- Carbohydrate 27 g
- Fibre 5 g
- Sodium 531 mg
- Potassium 951 mg
- Excellent: Vitamins A, B6 and B12, niacin, riboflavin, iron, folate
- Good: Thiamine, calcium
– book, by Bonnie Stern, called “Heart Smart” in co-operation with the Heart and Stroke Foundation