• Nicole Shelly

Asian Beef Noodle Soup with whole bunch of Hakurei Turnip

Do you ever see a recipe that looks so good, but then you look at the recipe and it has ingredients you don’t have or don’t know what they are? I have a way of dealing with it and getting to try the recipe! It works every time. I just cut out ingredients I don’t have or don’t know how to get. I rarely ever make a recipe with all the ingredients. I always simplify it and I love to see how much I can simplify a recipe and still get a good result. I also automatically substitute local ingredients for a lot of produce I don’t grow or buy. A lot of recipes also have many unnecessary steps that I combine or cut out.



The spice mixture:

1 cinnamon stick

4 star anise

10 whole cloves

2 T. cardamom pods

1 t. whole peppercorns

1 t. fennel seeds

Tie these up in a spice tea bag or cheese cloth.

If you don’t have these, you could just add Chinese five spice powder to the broth to taste.

This recipe makes 4 large bowls of soup.

For the soup:

2 lbs beef cubes

6 slices ginger

1 whole head of garlic

1 bunch scallion

1 bunch turnips

2 T. oil

1 T. sugar

1/2 cup soy sauce

1/4 cup. mirin

1 lb. pasta such as linguini

handful of fresh cilantro and/or basil

salt to taste

chili oil- optional



Hakurei Turnips can be found at local farms in the Spring and the Fall. The roots and greens are edible and go well together.

1. Combine the beef with the ginger and bring to a boil in a 4 quart pot full of water. Remove the impurities as they appear with a seive. Turn off the heat.

2. In a smaller pan, cook the garlic cloves, peeled, but left whole. The white parts of the scallions with the sugar and oil until seared a bit over medium heat.

3. Remove the beef and ginger from the broth and braise the meat in the smaller pan. When it is browned, add the soy sauce and mirin and stir to coat.

4. Add everything to the broth with the spices package and the roots of the turnips, quartered. Cook for 90 minutes. Remove the ginger and scallions.

5. In a large pot with water, bring to a boil and cook the pasta for 10 minutes. After 5 minutes, add the turnip greens. I cut them in half and the chopped the top portion into ribbons. Drain.

6. Divide the soup among bowls, add some pasta with turnip greens and garnish with chopped scallion greens, cilantro and chili oil if you like it spicy.


#soup #beefsoup #turnips #scallion #cilantro #pasta #ginger #fallrecipes




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 Steve Shelly       267-671-5340

 Nicole Shelly      267-496-6303

nicole@radishrepublic.com

steve@radishrepublic.com

21 N. 7th Street Artswalk, Allentown PA 18101                                     OPEN DAILY 11-7

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