Lunch: Ching's Classic Beef Noodle Soup

This recipe includes superfoods such as:

Romaine Lettuce

Health benefits of Ching's Classic Beef Noodle Soup

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood.

Ingredients

2 tablespoons peanut or vegetable oil
1 large shallot, finely chopped
1/2 yellow onion, chopped
2 tablespoons grated fresh ginger
2 cloves garlic, finely chopped
1 red chile, stemmed, seeded and chopped
1 red Thai bird chile, stemmed, seeded and chopped
7 ounces beef chuck roast or boneless shin, chopped into 1/2-inch pieces
1 quart vegetable or beef stock
4 ounces dried flat udon noodles
1 small carrot, chopped
2 teaspoons light brown sugar
1 teaspoon chili bean sauce, plus more as needed
1 teaspoon dark soy sauce
1 teaspoon cornstarch mixed with 2 teaspoons water
1 small Romaine lettuce heart, sliced into 1/2-inch ribbons
2 scallions, chopped
Small handful fresh cilantro leaves, chopped

Instructions

Heat the oil in a large saucepan over medium heat. Add the shallots and onions and cook until softened, 3 to 4 minutes, and then stir in the ginger, garlic and chiles and cook, stirring, for about 1 minute. Add the beef and stir-fry until it begins to brown, and then pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer, cover and cook until the meat is very tender, 1 hour 15 minutes to 1 hour 30 minutes.
Meanwhile, bring a large pot of water to a boil and cook the udon according to package instructions. Drain and rinse under cold water. Set aside
Add the carrots to the simmering soup, cover, and cook until crisp-tender, 6 to 8 minutes. Whisk together the sugar, bean sauce and soy sauce in a small bowl until the sugar is dissolved and stir it into the soup. While stirring, pour the cornstarch slurry into the soup and cook until thickened, about 1 minute.
Just before serving, divide the noodles between 2 bowls. Stir the Romaine into the broth and ladle the hot soup over each bowl. Garnish with chopped scallions and cilantro and serve immediately.

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