Soups Recipes - Spicy Beef and Mushroom Soup Recipe

Ingredients

• 10g/1/4oz dried porcini mushrooms

• 6 spring onions (scallions)

• 115g/4oz carrots

• 350g/12oz lean rump (round) steak

• about 30ml/2 tbsp oil

• 1 garlic clove, crushed

• 2.5cml/1 in fresh root ginger, grated

• 1.2 liters/5 cups beef stock

• 45ml/3 tbsp light soy sauce

• 60ml/4 tbsp sake or dry sherry

• 75g/3oz dried thin egg noodles 75g/3oz spinach, shredded

• salt and ground black pepper

Serves 4

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Method:

1. Break up the dried porcini, place them in a bowl and pour over 150ml/2/3 cup boiling water. Cover and leave the mushrooms to soak for 15 minutes.

2. Cut the spring onions and carrots into fine 5cm/2in-long strips. Trim any fat off the meat and slice into thin strips.

3. Heat the oil in a large pan and cook the beef in batches until browned. Remove and drain on kitchen paper.

4. Add the garlic. ginger; spring onions and carrots to the pan and stir-fry for 3 minutes.

5. Add the beef stock. the mushrooms and their soaking liquid, the soy sauce, sherry and plenty of seasoning. Bring to the boil, reduce the heat and simmer; covered, for 10 minutes.

6. Break up the noodles slightly and add to the pan, with the spinach. Simmer gently for 5 minutes, or until the beef is tender. Adjust the seasoning before serving in warmed bowls.

Cook's Tip: Chilling the beef briefly in the freezer will make it much easier to slice into thin strips.