the businesswoman's kitchen

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What inspired me?

As stated before (pls refer to my basic beef broth) I happened to lay hands on beef for making soup (once more!) – so I decided (once more!) to use this beef for basic broth, however, this time w/ lots of Asian flavors.

What to do w/ Asian broth?

There is a Wagamama cookbook on my cookbook page where I found a lot of soup like dishes which seemed worth a try (of course: I made some adjustments for my own version depending on my resources in my pantry…).

So we start w/ the Asian broth!

It’s the same procedure as for the basic broth…

What do we need?

There are:

• beef for making soup
• carrots & spring onions
• chives
• fresh ginger & fresh lemongrass
• dried chili peppers
• peppercorns & bay leaves & star anises & cloves
• salt & ground cumin & ground coriander.

We cut everything roughly in pieces (except the spices), put everything in a big pot & add a lot of water.

We bring it to a boil, reduce the heat to allow simmering & put on a lid.

About 3 h later we’ve got our Asian broth.

We discard any solid items – the ground spices remain.

So now we’ve got about 2 l fine basic Asian broth. We can create 5 portions à 400 ml which is fine for 2 servings… We can put the portions in the fridge – or even better: in the freezer for further use!

However, coming now to the „further use“: we’ll prepare an Asian soup.

What do we need for 1 (!) bowl:

• some beef
• a carrot
• some spring onions
• some thin spaghetti
• ground curry & peanut oil
• … & 200 ml of our home-made Asian broth.

We cut the beef, the carrot & the spring onions in thin sticks & save some spring onion rings for later.

Let’s cook the thin spaghetti & fry the beef & the vegetables in peanut oil w/ ground curry – don’t forget to bring the Asian broth to a boil.

The drained spaghetti will form a little mountain in out bowl. Beef & vegetables will be arranged around the spaghetti – finally we pour the hot Asian broth in the bowl & add the saved spring onion rings.

Enjoy – at once!

Print Recipe

asian broth & soup

Based on an Asian broth typical Asian soups can be made w/o much effort. Prepare the Asian broth in a larger quantity for further use & benefit from the storage every now & then.

Prep Time10 minutes mins

Cook Time3 hours hrs

ingredients:

for the Asian broth:

• 300 g beef for making soup
• 2 carrots
• 4-5 spring onions
• 1 bunch of chives
• 1 tbsp peppercorns
• 1 tsp salt
• 2 bay leaves
• 5-6 cm fresh ginger
• 3 star anises
• 1 tbsp cloves
• 3 dried chili peppers
• 2 stems of lemongrass
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2500 ml water

for the Asian soup:

• 50 g thin spaghetti
• 50 gr beef
• 1 carrot
• 4 spring onions
• 1 tbsp peanut oil
• 1/4 tsp curry
• 200 ml Asian broth

how to:

for the Asian broth:

• Cut the beef & the vegetables roughly in pieces.
• Put everything (beef, vegetables, spices) in a big pot.
• Add water & bring it to boil.
• Reduce heat, put a lid on the pot & let it simmer for about 3 h.
• Remove the ingredients.
• Fill broth in containers (about 400 ml each).
• Put them in the fridge or freeze them - for further use.

for the Asian soup:

• Cook & drain the spaghetti.
• Cut the beef & the vegetables into thin slices - save some spring onion rings for later.
• Add curry & fry them in some peanut oil until brown resp. soft.
• Heat the Asian broth.
• Heap the spaghetti in a bowl.
• Arrange beef & vegetables around the spaghetti.
• Add hot broth.
• Sprinkle spring onion rings on top.
• Serve immediately.

Notes

Prep Time & Cook Time: refers only to Asian broth.

Prep Time for Asian soup: about 10 min
Cook Time for Asian soup: about 10 min

Chili: You may use as many dried chili peppers as you like - the more, the hotter!

Spaghetti: You may use any Chinese or Japanese noodles which happen to sit in your pantry.

Cooking spaghetti: you may also cook the spaghetti in Asian broth. Be aware that you’ll need some more broth in this case.

Servings: For 2 people you’ll need 400 ml Asian broth i. e. 1 container. Double all the other ingredients.

Asian broth may be frozen.

Asian soup should be served at once & enjoyed at once!

Some points:

• There’s only as much broth as necessary to cover about 90% of the bowl ingredients.
• Spiciness & hotness relays to the Asian broth i. e. the spices in the broth & the amount of chili peppers you used when preparing the broth.
• You may cook the spaghetti in Asian broth: in this case you’ll need more broth.
• You may substitute thin spaghetti by any other Asian type noodle: in this case follow the instruction for cooking this special type of noodles.

The businesswoman w/ too many office hours thinks

It’s a hot substantial soup which I can create within some minutes. I only need some containers w/ Asian broth in my freezer – ready to use. Maybe I could also use the simple basic broth w/o Asian flavors & add some Asian spices when preparing the soup? I’m sure the Asian flavour will be less intensive, but it’s always an option!