Braden Family Cookbook
ANISE LEEK NOODLE SOUP WITH
In a 2 quart saucepan
coated with canola oil, sauté ginger and chilies for 3 minutes. Add leeks and
carrots and season with salt and pepper. Add soy, chicken stock and star
anise. Bring stock to a simmer. Reduce stock 20 percent and check for
seasoning. When ready, pull out star anise.
Heat the noodles in the broth and ladle into 4 bowls. On a slicer or
using a very sharp knife, slice thin pieces of frozen beef. The thinner the
better. Lay the beef on top of the
soup. Drizzle with hoisin lime oil and garnish with bean sprout salad.
BEAN SPROUT SALAD:
Mix all together and check for seasoning.
HOISIN LIME OIL: