One Dish Oriental Beef Noodle Soup
|Lean beef||8 Ounce, cut into thin strips (Tender, Such As Sirloin)|
|Soy sauce||2 Tablespoon|
|Beef stock||8 Cup (128 tbs)|
|Ginger root slices||2 , smashed with side of knife (Thin)|
|Rice vermicelli||2 Cup (32 tbs), broken into 3 inch pieces|
|Carrots||2 Medium, peeled and shredded|
|Sliced chinese cabbage||2 Cup (32 tbs) (Napa)|
|Mung bean sprouts||2 Cup (32 tbs)|
|Chopped fresh coriander||1⁄4 Cup (4 tbs), chopped|
|Green onions||2 , chopped|
|Sesame oil||1 Teaspoon, toasted (optional)|
1. In a bowl combine beef strips with soya sauce. Set aside.
2. In a large saucepan, combine stock and ginger; bring to a boil over high heat. Add vermicelli and boil for 2 to 3 minutes or until just tender. Add beef-soya mixture, carrots and cabbage.
3. Return to a boil; cook for 2 minutes. Add bean sprouts; cook 1 minute or until heated through. Ladle into soup bowls; garnish with coriander and green onions. Season with toasted sesame oil, if desired.