Leftover Beef Noodle Soup
If, and I know its a big if, you happen to have some leftover Sunday Roast Beef kicking about, may I humbly suggest bundling the kids off to bed and whipping up this adults-only spicy beef soup?
- 800ml chicken stock
- 2 tablespoons of soy sauce
- 1 tablespoon of mirin
- 1 teaspoon of sriracha
- 2 garlic cloves
- 5cm fresh ginger
- 2 carrots
- 2 courgettes
- 2 heads of pak choi
- 160g rice noodles
- Leftover cooked beef, around 100g per person
- 2 tablespoons of black sesame seeds
- 1 handful of fresh coriander
How To Make It
Step 1.Boil around 800ml chicken stock and add two tablespoons of soy sauce, 1 of mirin (or miso if you don't have any), a squeeze of sriracha, 2 chopped garlic cloves and 5cm of peeled, grated ginger.
Step 2.Chop up a couple of carrots and courgettes and add to the soup. Cook for 10 minutes. If you have some chuck in some pak choi. (I didn't have any).
Step 3.Cook some noodles on the side and drain. Spoon into a bowl, add good few ladles of the soup then top with leftover roast beef, black sesame seeds and chopped coriander. Delish!
Serve & Enjoy
Lots of lovely goodness from the carrots and courgettes, iron from the beef and nourishing nutrients from the garlic and ginger.