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?
- beef for making soup
- carrots & spring onions
- 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!
- 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!