Five-Spice Beef Noodle Soup
A good, warming bowl of beef noodle soup: Is there anything better? The key to making a standout soup is a good stock base, which your supply of Master Meat Broth provides.
Like the Vietnamese phoon which this soup is based, this recipe features thin slices of raw beef, which are added just before the soup is served. The beef cooks right away in the hot soup and, along with fresh spinach leaves, makes this dish very special.
Serves 4 to 6
8 ounces beef tenderloin (filet mignon)
2 tablespoons grapeseed or canola oil
2 leeks, white and light green parts, thinly sliced, well washed and dried)
1 tablespoon five-spice or eight-spice powder
Kosher salt and freshly ground black pepper to taste
6 cups Master Meat Broth
1 pound Shanghai noodles or other thick wheat noodle, blanched
8 ounces baby spinach leaves
1⁄4 cup fresh cilantro leaves (stems discarded)
- At least 4 hours in advance, or overnight, wrap the beef in plastic wrap and freeze. When ready to make the soup, remove the beef from the freezer, allow it to defrost for 20 to 30 minutes, and slice it as thin as possible. (Alternatively, slice the beef 1⁄4 inch thick, place it between sheets of plastic wrap, and pound the meat with a meat pounder or with the flat side of a heavy pan until paper thin.) Refrigerate the beef until ready to use.
- Heat a stockpot over medium heat. Add the oil and swirl to coat the bottom of the pot. Add the leeks and cook, stirring, until translucent, about 2 minutes. Add the five-spice powder and season with salt and pepper. Add the broth and bring to a boil. Add the noodles and return to a boil. Correct the seasoning with salt and pepper.
- Divide the spinach among 4 large soup or pasta bowls. Using tongs, add equal portions of the noodles to the bowls, then add the broth and equal portions of the beef (which will cook instantly in the hot soup). Garnish with the cilantro and serve.