Soup season has arrived. Warm up with this Asian-inspired beef noodle bowl that's easy to throw together with mostly pantry ingredients.
Soup season is here, and this variation on a classic Asian-inspired beef noodle bowl is easy to throw together with mostly pantry ingredients. The broth gets lots of flavor from inexpensive lesser cuts like shank, oxtail or short rib. If desired, beef and broth can be replaced with good chicken stock and leftover roast chicken. Or, this time of year, if you have a freezer full of game meat, try any lesser cuts of moose or bison — with the bone for more flavor.
• Bring strained broth, and any cooked meat, to a boil. Add any greens, such as fresh spinach, bok choy, chard or kale. Add reserved marinated ribeye and meatballs, if using; cook for one minute; ribeye should be rare and will continue to cook in hot broth. Divide meat and vegetables evenly over noodles. Ladle broth over and serve at once with cilantro, basil, green onions, lime wedges and any of the optional garnishes.Kim Sunée is a bestselling author and a former magazine food editor.
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