Asian Beef Noodle Soup

Ingredients

• 600 g beef (e.g., brisket)
• 1 stalk green onion
• 200 g celery root
• 2 carrots
• 1 onion
• 1 piece fresh ginger (ca. 3 cm)
• 2 Garlic cloves
• 1 chili pepper
• 1 tsp peppercorns
• 200 g mushrooms
• 2 handfuls baby spinach
• 1 Spring onion
• soy sauce
• Salt
• ground pepper
• 200 g mie noodles
• 1 handful coriander leaves

Instructions

1. 1.

   Wash the beef and bring to a boil in a large pot covered with water. Simmer gently for 1.5 hours. Wash, trim, and slice the green onion into rings. Peel and roughly cube the celery root, carrots, onion, ginger, and garlic. Skim foam from the broth and add the vegetables, chili, ginger, and peppercorns. Continue simmering for about 45 minutes.

2. 2.

   Clean the mushrooms and slice thinly. Wash and drain the spinach. Wash, trim, and cut the spring onions into rolls. Remove the beef from the soup, let it cool slightly, then slice. Strain the broth through a sieve into another pot and season with soy sauce, salt, and pepper. Add the mushrooms and noodles to the broth and cook for about 5 minutes. Finally add the sliced beef, warm it up, and stir in the spinach and coriander. Serve the soup in bowls.