This sinus-clearing soup is inspired by classic Szechuan beef noodle soup. Because some of the ingredients to make the traditional version require a trip to an Asian market (namely Szechuan peppercorns and chili bean paste), we approximated the flavors with supermarket items. Black pepper and coriander get at the Szechuan peppercorn flavor (but, admittedly, not the tongue-tingling effect), and miso and sambal oelek approximate the flavor of chili bean paste.
2 tablespoons canola oil, divided
2 pounds boneless chuck roast, trimmed and cut into 1-in. pieces
1 1/2 cups chopped white onion
1/3 cup minced garlic (15 cloves)
1 tablespoon finely chopped peeled fresh ginger
3 plum tomatoes, chopped
1/4 cup sambal oelek (ground fresh chile paste)
3 tablespoons white miso
1 1/2 teaspoons ground coriander
1 1/2 teaspoons coarsely ground black pepper
8 cups unsalted beef stock
2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons light brown sugar
8 ounces presliced vitamin D–enhanced mushrooms (such as Monterey Mushrooms)
1 (8-oz.) pkg. pad Thai brown rice noodles
4 (4-oz.) baby bok choy, quartered lengthwise
1/2 cup sliced green onions
1/4 cup cilantro sprigs
Added sugars 3g
Calcium 4% DV
Potassium 10% DV
How to Make It
Heat 1 teaspoon oil in a Dutch oven over medium-high. Add half of beef; cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer cooked beef to a plate. Repeat procedure with 1 teaspoon oil and remaining beef.
Heat remaining 4 teaspoons oil in Dutch oven over medium-high. Add onion, garlic, and ginger; cook, stirring often, until onion is almost tender, about 6 minutes. Stir in tomatoes, sambal oelek, miso, coriander, and pepper; cook, stirring constantly, 1 minute. Add stock, soy sauce, brown sugar, and browned beef. Bring to a boil; partially cover, and reduce heat to medium-low to maintain a simmer. Cook until beef is almost tender, about 45 minutes. Add mushrooms; cover and cook until beef is tender, about 30 minutes.
Cook noodles according to package directions; drain and rinse with cold water. Drain well.
Add bok choy to soup; cover and cook until crisp-tender, about 4 minutes. Arrange about 1/2 cup noodles and 2 bok choy quarters in each of 8 bowls. Ladle about 1 1/2 cups soup into each bowl; sprinkle each serving with 1 tablespoon green onions. Top with cilantro sprigs.
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