4 cups salt reduced beef stock
3 teaspoons fish sauce
1 tablespoon salt-reduced soy sauce
4cm piece fresh ginger – very finely julienned
2 Star Anise
2 Cinnamon Quills
100g Ramen Noodles (I used Hakubaku Organic, 100g = 345 calories) **Or see note
200g Bean Sprouts – about a cup per person
160g Rump Steak – as finely sliced as your knife skills will allow! PAPER THIN, any fat removed
2 Spring Onions – sliced on the diagonal
1/2 cup fresh coriander
2 Baby Bok Choi – leaves and stems separated, each coarsely chopped
50g Enoki Mushrooms – optional
Lime juice to taste to serve
Bring stock, fish sauce, soy sauce, ginger, star anise, cinnamon to the boil and simmer gently for 5 minutes.
Add Bean Sprouts, Spring Onions, Beef and Coriander to serving bowls.
Add Bok Choi stems, mushroom and Ramen Noodles to broth. Simmer 2 minutes. Add Bok Choi Leaves.
Stir in Lime juice to your liking and pour over each bowl.
Serve with chop sticks and a slurp spoon!
Buy Fish Sauce that is made from anchovies. Try to avoid mainstream brands and make a visit to your local Asian Grocer!
** I have discovered this awesome product called SlimPasta and it works pretty well in this recipe if you are really trying to watch your weight. It is really versatile, so far I have used the SlimNoodles for Pad Thai, I have used the Spaghetti ones for well, spaghetti. They by far work best in Happy Soup but they make for a good alternative if you really want pasta and don’t want the calories! Woolies, Coles and some IGA’s are now stocking it in their organic or health food sections.