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About this recipe: Seasoned with mint and coriander, this soup makes a 'heavy' starter or a light meal. The ingredients are not fried before being simmered – making this a great low-fat soup – so select prime-quality lean steak which tastes excellent when poached.
For a vegetarian version of this soup, use paneer and vegetable stock instead of beef and beef stock, and soy sauce. Cook the paneer gently.* The bean sprouts can be replaced by shavings of carrot. Vary the quantities of green onion, chilli and fresh herbs to taste. * Any thin Oriental noodles can be used in place of rice noodles, including Chinese egg noodles. Cook or soak the chosen noodles according to the packet instructions. * For a warm, spicy flavour, add a good pinch of ground cinnamon with the ginger.
In common with other red meats, beef is a good source of iron and zinc, and the iron in meat is far more easily absorbed by the body than iron from vegetable sources. * Beef is now far leaner than it used to be, and well-trimmed lean cuts can contain as little as 4% fat.
B1, B6, B12, E, niacin * iron, zinc