I love the flavours of asian food and the heartiness of beef soup, so I combined the two into a flavourful, yet hearty soup. It is perfect for cold days. Enjoy!

1 tbsp olive oil
1 lb cubed beef
3/4 tbsp salt
1/4 tbsp pepper
1 inch cube of ginger, minced
1 large yellow onion, diced
6 cloves of garlic, minced
1 red chiles, diced
2 star anise
1 tbsp tamari (gluten free)
1 1/4 litres beef stock
3 1/2 oz rice noodles
1/4 cup broccoli, sliced
1/4 cup carrots, julienne
3/4 cup mushrooms, sliced
1 cup spinach
fresh cilantro to taste
fresh chives to taste

  1. Coat the beef pieces with salt and pepper
  2. Heat the oil in a large soup pot and brown the pieces of beef
  3. Remove the beef from the pot, turn down the heat to low and add the onions, ginger, garlic, and chiles. Place the lid on and let simmer for 2 minutes, stirring occasionally
  4. Add the star anise, tamari and stock. Bring to a simmer
  5. Return the beef to the pot and cook over low heat for an hour or two, until the beef is tender
  6. In a separate pot, bring water to a boil and add the noodles. Let simmer until the noodles are soft. Drain well.
  7. Remove the star anise. Add the broccoli, carrots, mushrooms and spinach, and extra stock if necessary. Cook for 5 minutes, or until the vegetables are soft.
  8. Add the cooked rice noodles to the large pot
  9. When serving add the cilantro and chives to taste