Thai Beef & Tofu Noodle Soup

This not only is an easy soup to put together, but it stretches 1 beef fillet for 2 people (always good). And with all the flavours and textures you would want. Serve this with a couple of spring rolls on the side and its a filling, delicious dinner.

Ingredients:

1 litre beef miso stock (made with 1 Oxo cube & 30g Miso paste)
3 tbsp. soy sauce
2 tbsp. mirin
1 tbsp. fish sauce
1 red chilli, sliced
1 inch piece ginger, finely chopped
1 clove garlic, finely chopped
1 beef fillet, sliced thinly
100g soba noodles (cooked)

Toppings:

1 pack Tofu, cubed
handful coriander, roughly chopped
handful beansprouts
3 spring onions, sliced
1 red chilli, sliced
crispy garlic (see note at bottom)

Method:

Add the stock to a large pan and heat to boiling. Add all of the main ingredients apart from the beef and noodles (and toppings). Leave to simmer for 15 minutes for the flavours to develop.

Pat the tofu dry with kitchen paper and toss in a little cornflour. Add a tbsp. of oil to a frying pan and fry the tofu until brown on all sides.

Ensure you have all the toppings ready. Now add the sliced beef to the stock and immediately turn off the heat. The stock will be hot enough to cook the beef. Warm the cooked noodles in boiling water and drain.

To serve, put some noodles into the base of a warmed bowl. Spoon over the stock and beef. Add some tofu and the remaining toppings. Serve and enjoy! 


Note: For the crispy garlic, peel and slice 2 cloves garlic. Add some oil to a pan and tilt the pan so that the oil gathers in one place. Put the garlic in the hot oil and fry until golden. By tipping the pan, it 'deep' fries the garlic rather than having it flat which makes it burn too quickly. Drain on kitchen paper.

Note: If you don't like spicy food you can omit the chillies, or remove the seeds as liked.