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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I got this recipe out of Curves magazine. It turned out so good, I made it again 2 nights later. I made it a little different than the recipe below. I knew we wouldn't be able to find the star anise in our grocery store, so I asked my husband to pick up a bulb a fennel (same flavor pretty much). What he thought was fennel was actually nappa cabbage. So, I threw a few leaves of that in there instead. Ingredients:
4 cups chicken stock |
2 slices fresh ginger |
1 star anise |
1 cinnamon stick |
2 tablespoons soy sauce |
2 cups bok choy, chopped |
1 cup carrot, grated |
2 cups rice noodles, cooked and cooled |
1 lb steak, cooked and thinly sliced |
4 tablespoons scallions, chopped |
fresh cilantro |
fresh mint |
2 cups bean sprouts |
4 tablespoons chopped peanuts |
Directions:
1. In a meduim saucepan, bring the chicken stock, ginger, star anise, cinnamon stick, soy sauce, bok choy, and carrots to a simmer. Cook about 8 to 10 minutes. Remove spices with tongs.
2. Divide broth among 4 large soup bowls. Place 1/2 cup of the cooked rice noodles into each bowl.
3. Divide the remaining ingredients into 4 portions and place them on a plate next to each bowl. Diners can add these to their bowls as desired.
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