Gingered Beef Broth With Soba Noodles

This recipe has been adapted from the original one published in Williams- Sonoma's Soup of the Day. It caught my eye since I had been gifted with a very large quantity of soba noodles and was looking for a way to put a dent in my supply.  The fact that this soup is very easy to make is an added bonus.


The original recipe calls for the addition of bok choy into the broth.  In typical Albanian fashion I had spotted some earlier this week in one of the local grocery stores.  Upon my return, however, not only was there no bok choy to be had but no one in the store even knew what bok choy was.  (Such is life and grocery shopping in Albania).  The store did have Chinese or Napa cabbage so I used that as a substitute.

GINGERED BEEF BROTH WITH SOBA NOODLES

2 green onions

3 cups beef broth

2-inch piece fresh ginger, peeled and thinly sliced

1 large clove garlic, crushed

Salt

1 tablespoon canola oil

1 Chinese cabbage, cut into 1-inch chunks

1/4 lb thinly sliced white mushrooms

5 oz soba noodles

1 teaspoon soy sauce

Sriracha sauce for serving (optional)

1)  Thinly slice the green onions, reserving the white and pale green parts in one bowl and the dark

     green parts in a separate bowl.

Aromatics

2)  In a large, heavy pot, combine the broth, 3 cups water, the ginger, garlic, and the white and pale

     green parts of the onion.  

3)  Bring to a boil over medium-high heat.  Reduce the heat to low and simmer for 20 minutes.  Strain

     the liquid, discarding the solids, and return the broth to the pot.

Broth a steeping

4)  Season with salt and pepper and keep warm over low heat.

5)  In a frying pan over medium-high heat, warm the oil.  Add the Chinese cabbage and mushrooms

     and saute, stirring frequently, until the vegetables begin to caramelize and soften, about 6 minutes.

     Set aside.

A double dose of veggies

6)  Return the broth to a boil and add the soba noodles. Cook, stirring occasionally, for 4 minutes.  Add

     the Chinese cabbage, mushrooms, and soy sauce an stir to combine.

7)  Serve, garnished with the dark green onion slices.  Pass the hot sauce at the table, if using.

Beef and Red Wine Stew

Beef stew is the ultimate cold weather comfort food.  This recipe comes together quickly.  I often start a batch in the early afternoon and let it simmer all day until dinnertime.  It tastes even better when reheated the next day.

BEEF AND RED WINE STEW

1 tablespoon oil oil

2 pounds stew beef

2 large onions, diced

5 cloves garlic, minced

1 1/2 cups cubed baby red potatoes, scrubbed with peels still intact

1 1/2 cups cubed sweet potatoes

1 1/2 cups chopped carrots

32 ounces low sodium beef broth

1 cup dry red wine

2 tablespoons dried thyme

2 dried bay leaves

1/2 teaspoon fresh ground black pepper

1/4 tsp kosher salt

1)  Place the olive oil in a large Dutch oven over medium high heat.  When the oil shimmers add the

     beef and sear on all sides until evenly browned.  Add the onions and garlic and cook until softened,

     5-7 minutes.

Beef, onions, and garlic cooking

2)   Add the red potatoes, sweet potatoes, carrots, herbs, salt and pepper to the meat mixture.  Mix to
       combine.

Vegetables and spices ready for the pot

3)  Add all of the beef broth and the red wine.  Bring to a boil; reduce heat to low and cover.

"Stewing"

4)  Continue to cook over low heat for 1 to 1 1/2 hours stirring occasionally.  Taste and add more salt
      and pepper if needed.