There are days your soul and body just needs some nourishment and healing. The days when London’s summer skies are unbudgingly grey, when you’ve run your body into the ground with work, and you need a short break from the real world. Enter these Asian broth bowls – zero percent authentic but 100 percent satisfaction and comfort. Just one sip and already I can feel the nourishing benefits of the kale, while the worries of the day slip away.
So let’s grab our ingredients and make this one pot wonder.
First we take our ground nut oil, fish sauce, soy sauce and a load of lime juice. This broth is based on such basic ingredients I always have in my cupboard. Who would have thought such simple ingredients would then turn into our beautiful fragrant broth.
Then it’s the turn of our aromatics. Chili, garlic, ginger and spring onions our going to be the back bone to our broth. Sautéed gently in ground nut oil the essential oils within them are released and even more flavor is built into our stock.
Current obsessions: kale and radishes. Later down the line there’ll probably be baby pak choi and finally cut carrot taking a plunge into this broth along side some edema beans. The beauty of this dish is it changes every time I make it. The stock is the perfect vessel for any vegetables you’re willing to give it. As we cook our vegetables in the same pot as our stock we lose none of our nutrients and save on the washing up. Double win.
The addition of crunchy sesame seeds as our contrast and fresh coriander are just the topper to this dish. Excuse me while I go slurp my way through the rest of the soup and leave you to drool over the picture below….
Serves 2 generously, with left overs for both as I promise you wont be able to resist it
1.25 liters vegetable stock
2 tablespoons of ground nut oil
2 tablespoons of soy sauce
1 1/2 tablespoons of fish sauce
Juice of 2 limes
2 garlic cloves, minced
2 Thai green chilies, finely sliced
1 fat thumb sized piece of ginger, grated
5 spring onions, sliced on the diagonal
1 big handful of radishes, sliced
3 big handfuls of kale, sliced into strips
1 bunch of udon noodles
1 rump steak, brought to room temperature
2 teaspoons Chinese 5 spice seasoning
Salt and pepper
Sesame seeds and finely chopped coriander for topping
- Gently saute the ginger, garlic and chilies in a tablespoon of the ground nut oil. After a couple of minutes add the stock and bring to a gentle simmer.
- Pre-heat a cast iron pan over a medium heat until hot. While the pan heats season the steak with pepper and Chinese 5 spice, then massage the seasoning into the steak. Don’t season with salt until just before it hits the pan so as not to draw out the moisture.
- Cook the steak for 2 minutes on one side, and 1 minute on the other side for a medium rare steak. Then wrap the steak in tin foil to rest. When the steak goes into the pan add the kale to the broth pan. When the steak comes out of the pan add the radishes, spring onions and noodles.
- After the steak has rested for 5-8 minutes slice on the diagonal and pour any juices into the broth pan. Add the soy sauce, fish sauce, lime juice and remaining tablespoons of ground nut oil the broth, stir and season to taste. Spoon the broth into two bowls along with plenty of the vegetables and noodles. Add the sliced steak on top and sprinkle over the sesame seeds and coriander.