The Recipes

Asian Noodle and Steak Soup

I love these little mushrooms!  They're the super-thin ones that almost look like noodles themselves.  If you can't find them, feel free to use whatever mushrooms you have on hand, or even substitute frozen edamame or another veg.

Asian Noodle and Steak Soup


- 1 6-8 oz. piece of steak
- 1 clove garlic, minced
- 1/4-in. piece of ginger, grated
- 2 T. soy sauce
- 1-2 c. of chicken stock
- 1 carrot, peeled and grated/shaved
- 1/4 c. enoki mushrooms
- 1/2 c. rice noodles
- 1 green onion, sliced
- handful cilantro, torn
- salt
- pepper
- drizzle sesame oil
- 1 T. olive oil

In a large pot, heat the sesame oil and half of the olive oil.  Add the garlic and ginger and cook for 2 minutes.  Add the carrots, soy, and stock.  Let the soup start to simmer.

Heat a grill pan and season the steak with a drizzle of olive oil, salt and pepper.  Cook it for 3-4 minutes per side for medium rare depending on the thickness of the steak.  Set the steak aside.

Add the mushrooms and noodles to the soup and cook for another five minutes.  Ladle into a bowl, and top with the scallions and cilantro.  Slice the steak and put it on top of the soup.