savoury delights soups

asian flavored stock & soup …

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

What to do w/ such a stock?
I used it for an Asian soup … you know: one of these bowls filled w/ vegetables, noodles & some delicacies. (My next post will show 2 more Asian soups!).

Let’s start w/ the Asian stock!
(The ingredients for the stock will be discarded – of course …)

It’s mainly the same procedure as for the basic stock …

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 flavored stock.

We discard any solid items – only the ground spices remain.

So now we’ve got about 2 l fine basic Asian stock. We can create 5 portions à 400 ml each of 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 stock.

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 stock 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 stock in the bowl & add the saved spring onion rings.

Some points:

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

Enjoy – at once!

asian flavored stock & soup …
Prep Time10 minutes
Cook Time3 hours
Servings: 10
for the Asian stock:
  • 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 (1 bowl):
  • 50 g thin spaghetti
  • 50 gr beef
  • 1 carrot
  • 4 spring onions
  • 1 tbsp peanut oil
  • 1/4 tsp curry
  • 200 ml Asian stock
how to:
for the Asian stock:
  • 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.
Prep Time & Cook Time: refers only to Asian flavored stock.
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 flavored stock i. e. 1 container. Double all the other ingredients.
Asian stock may be frozen.
Asian soup should be served at once & enjoyed at once!