This recipe from Kita over at girlcarnivore.com is not only gorgeous but the flavors are rich and complex and perfect for a chilly day.
We love to top ours with fresh cut lime and basil and a splash of gluten-free tamari. You can also make this Whole30 Compliant by using zucchini noodles instead of rice noodles.
- 8 cups beef bone broth
- 1 stalk lemongrass
- 1 tbs ginger
- 2 anise pods
- 1 tbs red chili paste or Gochujang, plus more for garnish
- salt and pepper
- 6oz rice noodles
- 1 cup shredded sprouts or bok choy
- 1/2 red onion, sliced thin
- 1 red pepper, stemmed, seeded and sliced
- Small habanero pepper or Thai chili peppers, minced, if desired
- 1 cup mushrooms, sliced
- 1/2 cup been sprouts
- 1 lbs thinly sliced eye roast
- Fresh cilantro and basil, for garnish
- Bring the bone broth, lemongrass, ginger, anise pods, red chili paste and a touch or salt and pepper to a boil in a large stock pot. Reduce heat to a simmer and allot the flavors to mingle over a low simmer for an hour.
- Prepare your soup ingredients by arranging everything from the shredded sprouts to the beef on serving trays within reach, or as a build your own soup bar on the counter.
- Ladel steaming hot bowls of broth into deep bowls and fill the bowls with your desired toppings, adding noodles, spouts, mushrooms, onions, and peppers as desired.
- Dip the thin beef into the hot broth to cook. Add minced peppers or more chili paste to turn up the heat.
- Garnish with fresh cilantro and basil, slurp and enjoy.