Spicy Beef Noodle Soup With Mushrooms
Ingredients
Chile Condiment
-
2
cups
dried bird chiles
-
1
cup
vegetable oil
-
1
small
shallot
-
1
head
garlic
-
2
stalks
lemongrass
-
2
Tbsp.
fish sauce
-
2
tsp.
sugar
-
1
tsp.
MSG
Soup and Assembly
-
2
quarts
low-sodium chicken broth or beef broth
-
2
scallions
trimmed
-
4
cloves
garlic
-
1
piece
ginger
-
1
Tbsp.
fish sauce
-
4
oz.
beech or enoki mushrooms
-
1
lb.
dried or fresh rice noodles
-
6
oz.
shaved beef
-
to taste
bean sprouts
-
to taste
cilantro leaves
-
to taste
lime wedges
Instructions
- Prepare the chile condiment by crushing the dried bird chiles and soaking them in water for 15 minutes.
- Heat vegetable oil and cook shallot, garlic, and lemongrass until softened, then add the drained chiles and other condiment ingredients, cooking until jammy.
- Simmer chicken or beef broth with scallions, garlic, ginger, and fish sauce for flavor, then remove solids and add mushrooms.
- Cook the noodles according to package directions, then divide among bowls.
- Top noodles with shaved beef, bean sprouts, and ladle broth over them, finishing with chile condiment, cilantro, and lime wedges.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
50mg
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