Gingery Beef Broth With Soba Noodles And Bok Choy Recipes

BOK CHOY BEEF SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, and continue cooking until the beef is evenly browned. Season with salt and pepper. Add the chicken broth, water, lime juice, and jalapeno. Increase heat to medium-high, and bring to a boil. Stir in bok choy, and simmer until tender, about 5 minutes. Mix in chile-garlic sauce.

SHRIMP AND BOK CHOY SOBA STIR-FRY

Steps:

• Cover the dried shiitake with boiling water and cover. Soak 20 minutes.
• Whisk together the hoisin, oyster sauce, 1 teaspoon of the sesame oil, sriracha, rice wine, mirin, broth and cornstarch. Set aside
• Put a large pasta pot of water (without salt) on to boil. Cook the soba noodles (for time see package). Set aside. See notes.
• Add the oils to a wok or large saute pan. Bring to high heat. Add ginger and garlic. Stir-fry briefly - about 1 minute.
• Add the julienned pepper and bok choy. Stir-fry an additional minute.
• Clip the stems off of shiitake. Slice thin. Add to the stir-fry.
• Add the shrimp, and stir-fry an additional 2 minutes until nearly opaque. Shrimp will continue to cook once removed from heat, so don't overcook!
• Add the sauce, and stir-fry until thickened slightly and bubbly. Remove from heat.
• Divide the soba noodles between to plates or shallow bowls. Top each with half of the stir-fry, and garnish with scallions and toasted sesame seeds.

BEEF BROTH

Steps:

• Place soup bones in a large shallow roasting pan.
• Bake in a 450 oven about 30 minutes or till well browned, turning once.
• Place soup bones in a large pot.
• Pour 1/2 cup of the water into roasting pan, scraping up crusty browned bits.
• Add water mixture to pot.
• Add carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and salt.
• Add rest of water and bring to boil.
• Reduce heat.
• Cover and simmer for 3 1/2 hours.
• Remove soups bones.
• Strain broth.
• Discard vegetables and seasonings.
• If using broth while hot, skim fat.
• Or chill, then lift off fat.
• Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.

GINGERY BEEF BROTH WITH SOBA NOODLES AND BOK CHOY

Steps:

• Thinly slice the green onions, reserving the white and pale green parts in one bowl and the dark green parts in a separate bowl.
• In a large, heavy pot, combine the broth, 3 cups water, the ginger, garlic, and the white and light green parts of the green onion and bring to a boil over med-high heat.
• Decrease the heat to low and simmer for 20 minutes.
• Strain the liquid discarding the solids, and return the broth to the pot.
• Season with salt and keep warm over low heat.
• In a frying pan over med-high heat, warm the oil.
• Add the bok choy and mushrooms and sauté, stirring frequently, until the vegetables begin to caramelize and soften, about 6 minutes; set aside.
• Return the broth to a boil and add the soba noodles.
• Cook, stirring occasionally, for 4 minutes.
• Add the bok choy, mushrooms and soy sauce and stir to combine.
• Serve, garnished with the dark green onions slices.
• Pass the hot sauce at the table.