Beef Noodle Soup Recipe

Ingredients

10 / 8 ¼ oz dried porcini mushrooms

6 spring onions

115 g/ 4 oz carrots

350 g/ 12 oz rump steak

30 ml/ 2 tbsp oil

1 garlic clove, crushed

2.5 cm/1 in piece fresh root ginger, peeled and chopped

1.2 litres/2 pints beef stock

45 ml/3 tbsp light soy sauce

60 ml/ 4 tbsp dry sherry

75 g/3 oz thin egg noodles

75 g/ 3 oz spinach, shredded

salt and pepper

 Break the mushrooms into small pieces, place in a bowl and pour over 150 ml of boiling water. Leave to soak for 15 minutes.

 Shred the spring onions and carrots into 5 cm long fine strips. Trim any fat off the meat and slice into thin strips.

 Heat the oil in a large saucepan and cook the beef in batches until brown. Remove the beef with a slotted spoon and drain on kitchen paper.

 Add the garlic, ginger, onions and carrots to the pan and sir-fry for 3 minutes.

 Add the beef stock, the mushrooms and their soaking liquid, soy sauce, sherry and seasoning. Bring to the boil and simmer for 10 minutes.

 Break up the noodles slightly and add to the pan with the spinach. Simmer gently for 5 minutes or until the beef is tender. Adjust the seasoning before serving.