Vietnamese Beef Noodle Soup with Asian Greens

Ingredients

• •4 cups baby bok choy leaves
• •1 teaspoon brown sugar
• •2 cardamom pods
• •2 teaspoons fish sauce
• •¼ cup basil leaves
• •1 cup bean sprouts
• •3 inch ginger
• •¼ cup mint leaves
• •2 garlic cloves
• •4 cups less-sodium beef broth
• •4 lime wedges
• •1 tablespoon less-sodium soy sauce
• •2 tablespoons miso
• •4 ounces wide rice stick noodles
• •1 teaspoon sesame oil
• •8 ounces sirloin steak
• •1 cup snow peas
• •1 star anise
• •1 inch thai chile
• •2 cups water
• •1½ cups onion

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Method

From foodista.com — read the original

1. 1Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices. Cook noodles according to package directions.
2. 2Drain and rinse with cold water; drain.
3. 3Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently.
4. 4Add broth and 2 cups water (dashi); bring to a boil. Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan.
5. 5Add soy sauce, sugar, fish sauce, and sesame oil; bring to a boil.
6. 6Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.
7. 7Add miso at the last minute. Arrange 1/2 cup noodles into each of 4 large bowls. Divide raw beef and chile slices sambal oelek evenly among bowls.
8. 8Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint.
9. 9Serve with lime wedges. Makes 4 servings.