Even though it’s spring, there are still some chilly days in Missouri, so this flavor-packed spicy soup is a great warm up. The prep time may look a little longer than your typical soup. However, I guarantee you’ll notice the difference in the deep rich flavor by roasting the meat and the mushrooms in the oven before adding them to the broth. And when I say warm up, I’m talking about both temperature and spice level. This one’s got a little kick to it!
8 ounces thin Thai rice noodles
8 cups beef broth
2-pound boneless chuck roast, trimmed and thinly sliced
4 cloves garlic, finely minced
2 large carrots, peeled and thinly sliced into rounds
1 large white onion, finely chopped
1 head baby bok choy, thinly sliced
1 package baby Portobello mushrooms, cleaned and thinly sliced
1 can fire roasted diced tomatoes
1/2 cup red chile paste
1/2 cup green onions, thinly sliced
1/4 cup cilantro leaves, finely chopped
1/4 cup dark brown sugar
4 tablespoons coarse black pepper
2 tablespoons kosher salt
2 tablespoons fresh ginger, peeled and finely minced
2 tablespoons olive oil
2 tablespoons low-sodium soy sauce
1) Preheat your oven to broil, and lay the sliced beef onto a foil-lined baking sheet.
2) Season the beef with the salt and half of the pepper and place the baking sheet under the broiler for 4 to 6 minutes until the meat is browned. Turn the meat over and broil an additional 2-3 minutes. Remove the pan from the oven and transfer the meat to a bowl.
3) Spread the sliced mushrooms onto the foil-lined baking sheet and place the sheet in the oven, broiling the mushrooms for 4 to 6 minutes until browned. Remove the pan from the oven and set aside.
4) In a deep soup pot, heat the olive oil over medium-high heat until shimmering. Add the garlic, onion, ginger, and carrots to the pot, and cook 6 to 8 minutes until the vegetables start to soften.
5) Stir in the tomatoes, soy sauce, chile paste, brown sugar, and remaining black pepper, and cook for 1 minute.
6) Add the beef broth, beef, and mushrooms to the pot and bring the soup to a boil.
7) Cover the pot with a lid and reduce the heat to medium. Cook for 15 to 20 minutes until the meat is tender.
8) While the soup cooks, prepare the rice noodles according to package directions, rinse with cold water and drain.
9) Add the noodles, bok choy, and cilantro to the pot and stir well.
10) Serve the soup in deep soup bowls topped with sliced green onions.