Star anise and cinnamon add an Asian flavour to this rich beef broth. Beef fillet makes it something special for cooler days. Very tasty!
- 4 cups (1L) beef stock
- 4 cups (1L) water
- 1 tablespoon (20mL) Kikkoman Less Salt Soy Sauce*
- 3cm piece ginger, grated
- 3 whole star anise
- 2 cinnamon sticks**
- 250g dried thick rice noodles
- 2 teaspoons ((10mL) fish sauce
- 1 bunch baby bok choy, stems separated
- 400g beef fillet, very thinly sliced
- Coriander leaves, to serve
Place first 6 ingredients in a saucepan. Bring to the boil over medium heat. Reduce heat and simmer for 15 minutes.
Meanwhile, cook noodles according to directions on pack. Drain, then divide among serving bowls. Trim bok choy leaves from stems, and slice stems finely. Coarsely chop leaves.
Reheat stock mixture and strain into a heat-proof bowl, discarding solids. Return to the pan. Bring to a simmer over medium heat. Stir in fish sauce and bok choy stems. Cook for 1 minute then remove from heat. Stir in bok choy leaves and beef. Ladle soup over the noodles and top with coriander leaves.
*substitute Kikkoman regular Soy Sauce or Gluten Free Soy Sauce if desired.
** broth can be made up to this point, and refrigerated until needed.