- Chinese noodles - 250 Grams (or thin paste)
- Meat broth - 1 Liter
- Soy sauce - 30 milliliters
- Ginger - 2.5 Grams (grated)
- Vegetable oil - 30 milliliters (for frying)
- Mushrooms - 150 Grams (white, shiitake or portobello.)
- Onion - 1 piece (finely chopped)
- Chinese cabbage - 2 Pieces (small)
- Steak - 220 Grams
- Shallot - 1 piece (thinly cut)
- Sesame oil - 15 milliliters
- Basil - 60 Grams
- Salt, pepper - - To taste
Ingredients Prepare noodles according to the instructions on the package. Then set aside. Meanwhile, in a large saucepan mix the broth, soy sauce and fresh grated ginger. Bring to an easy boil. Cut cabbage (white and green parts), onions and mushrooms. Fry half the onion and mushrooms over medium heat until golden brown. Then add them to the broth. Then fry the Chinese cabbage. 1-2 minutes. Leave the cabbage in the broth and stir. Very thinly cut the steak and add to the broth, cook over medium heat for about 2 minutes. Remove from heat, add chopped onions, basil. Season with salt and pepper to taste. Divide the noodles into portions and pour over the soup. Bon Appetit.
Servings: 4