A good stock base is the backbone to any good noodle soup. Sure you can get cheaty stock cubes (the Knorr’s jelly pots are the best) but there is nothing like a homemade broth. It not only got lots of the goodness from the bones, but it has a much better rounded flavour too.
I have a great recipe for simplified stock in my cookbook The Naked Diet, so do check it out. It certainly yields the best results for this dish and can be made using the leftover bones from your weekend roast.
Spicy Beef Noodle Soup Recipe
- 1 ltr strong beef stock
- 20 ml rice vinegar
- 150g buckwheat soba noodles
- 2 spring onions
- 1 1/2 red chillies
- a handful of coriander, chopped
- a handful of mint, chopped
- 100-150 g sliced roast beef
- 2 hard boiled eggs
- Salt and Pepper
- a handful of toasted Sesame Seeds
In a medium saucepan, heat the beef stock over low heat. Stir in 1 tsp rice vinegar and season with salt and pepper and then bring up to a simmer.
Add your two eggs to a pan of cold water and then bring to a boil. Leave the eggs to cook for 4-5 minutes and then remove and run them under cold water and remove the shell. Put to one side. Make the noodles according to the instructions on the package. Rinse well with cold water and massage to remove excess starch. Drain and set aside.
While the stock is warming through, slice the mint and coriander, the chilli and the spring onions.
When your broth is ready add half the chopped herbs, chilli and spring onions to the broth, along with the cooked noodles. Give everything a stir and then divide the noodles, broth, beef and eggs between 4 large bowls.
Sprinkle over the remaining herbs, chilli and spring onions and give the broth a final seasoning. Sprinkle over some toasted sesame seeds before serving.