Every autumn I start craving soups and this beef ginger noodle soup is a cinch to make. The foundation is a rich broth peppered with fragrant herbs and spices that gently warms your soul. There is a gentle heat to this soup. It comes from both the fresh ginger in the broth and the Sichuan peppercorns in the sauce. These numbing little gems feature heavily in Sichuan cuisine and add a little tingle. We have a large jar of them in our cupboard, easily purchased from the local Chinese supermarket. To maximise their fragrant power, lightly toast them in a hot pan and then freshly grind them with a spice grinder or mortar and pestle. The smell is truly amazing from only a few peppercorns.
I’ve listed beef as the protein element for this dish but the truth is, I adore it made with venison as well. The delicate texture and rich essence stands up to the vibrant Asian flavours. We recently ordered a box from Duncan Vension and have been subbing it in for beef or lamb recipes. Ethically raised and grass fed on our luscious NZ pastures, Duncan Venison is high in iron, protein and is leaner than other red meats. Whichever meat you choose, you want to keep the fillets tender. Rest the fillet for at least five minutes before slicing will ensure all the juices stay put. Slice too early and you end up releasing them all over the chopping board.
This ginger noodle soup is a little bit fusion. The broth is Sichuan Chinese in flavour and the noodles, Japanese. I adore the earthiness soba noodles bring to this soup. They balance the sharpness of the ginger and richness of the broth beautifully. Soba noodles are made from buckwheat making them naturally gluten free. I like to use the pre-cooked options in vac pac from the supermarket. They’re a great quick option for the pantry.
Ingredients
- 1L beef stock
- 4cm piece of ginger, roughly sliced
- 1 whole chilli
- 1 garlic bulb
- 4 spring onions, cut into 5cm lengths
- 2 star anise
- 1 tsp coriander seeds
- 2 tbsp light soy sauce
- 1 tsp Sichuan peppercorns, toasted in a hot pan and then freshly ground
- 3 garlic cloves, finely minced
- 1 tbsp sesame oil
- 200gm beef or venison fillet
- 1 handful oyster mushrooms
- 200gm cooked soba noodles
- 1 bunch of choi sum, trimmed with leaves seperated
Instructions
To make the broth, place the beef stock into a large saucepan. Add the ginger, chilli, garlic bulb, spring onions, star anise and coriander seeds. Top up with 500ml of water and bring to the boil, then reduce heat to low. Simmer for around half an hour. Scoop out the fragrant spices and reserve the stock, keeping it warm. In a jug, combine the light soy, Sichuan peppercorns, additional garlic and keep aside. Divide the soba noodles and choi sum between the serving bowls.
Heat the sesame oil in a large frying pan or wok over high heat. Add the beef or venison and cook for 4 minutes each side until cooked through medium rare. Put aside and leave to rest, while you add the mushrooms to the pan. Fry until lightly coloured and divide among the serving bowls. Bring the stock back to the boil and thinly slice the beef or venison.
Pour the stock over the noodles, top with the sliced beef or venison and then lightly drizzle over the Sichuan flavoured soy sauce. Serve immediately.
