We all know that soups show up within the Zelda franchise often and all of them work towards refueling our heart containers. Today, we are making an awesome ramen soup that is both super hearty and will turn you off from grocery store ramen (if you can even eat it) for the rest of your days. If this doesn't fill up your heart container, I am not sure what will. Enjoy!
Gear!
1 lb Flank Steak
1/4 cup Green Onions
1/2 cup Snow Peas
1/2 cup Sliced Mushrooms
3 Eggs
32 oz. Beef Broth
1 cup Water
1 t. Fresh Ginger, finely grated
1 Thai Chili, sliced thinly
1 T. Lemon Grass, sliced thinly
1 t. Cilantro, finely chopped
1 Nori Sheet, sliced thinly
GF Black Bean Noodles or Rice Noodles
salt & pepper to taste
Steak Marinade
1/4 c. Lime Juice
2 t. GF Soy Sauce
2 t.. Housin
2 t..Szechuan Sauce
2 t. Asian BBQ Sauce
2 t.Worcestershire Sauce
2 t. Roasted Garlic, minced
Quest!
Marinate your flank steak in a gallon sized zip top bag with lime juice, soy sauce, housin, szechuan, Asian BBQ, Worcestershire Sauce and Roasted Garlic. Let sit together for at least 30 minutes but an hour or two would be better.
In a small sauce pan, add 3 eggs and enough cold water to cover. Bring them up to a boil, shut the heat off and cover. Leave alone for 5 minutes.
Immediately rinse eggs under cold water. Peel eggs and set aside for later.
In a sauce pan, add beef broth, water, ginger, nori, cilantro, thai chili, about half the green onions and lemon grass.
When it comes to a boil, add GF black bean or rice noodles. cook until softened.
Notes: I don't have a specific amount for the noodles b/c everyone likes less or more noodles. I used about half a package (3 oz.) of black bean noodles for this go round.
Add sliced mushrooms to broth. Leave a few mushrooms out for garnish later. Continue cooking together.
Divide your flank steak into two pieces. This will allow it to cook more quickly.
In a cast iron frying pan, add olive oil to the pan and seer your pieces of flank steak. We are only going to give the outside a good seer. We don't want to cook the meat all the way through.
Let the meat rest for 5-10 minutes.
Very thinly slice the meat with a knife. Paper thin is what we are going for. Yes, the meat is rare in the middle - never fear - we aren't done with it yet.
Add the meat to the broth mixture - leave a few pieces off to the side so that we have some garnish.
Cook until you are happy with the flavors and doneness of the meat. Ladle into bowls.
Garnish with snow peas, eggs, mushrooms, green onions, and meat. Enjoy!
Added egg yoke to the mixture and stir.
It has been a few weeks since the last post, and it has been eventful indeed. I just attended the gluten free feast in Minneapolis last week and there were a lot of different things I haven't had before. Both good and bad, GF products certainly run the spectrum of taste. It made me think about things I really used to enjoy before being diagnosed with Celiac and French Toast certainly made that list. The flavors are pretty generic and GF; however the bread is usually an issue. GF bread does not have a great reputation for being awesome. I have found some really horrible bread and some decent. Now, today I am using a brand that I have latched onto because I like it, but I am not being sponsored to use it. I hope you have options in your area and that you have the ability to try different ones to find what you like. Enjoy!
Add half and half to the mix and beat together.
Add the bread to the mixture. I dip the bread and stack it on top of each other, so that it all gets a start on the soaking process. Cover with plastic wrap and place in the fridge overnight.
In the morning, a good deal of the mixture has been soaked up. Preheat the oven to 400 degrees F. Bake in the oven for approx. 20-25 minutes.
The baked toast will be golden and delicious. As an added bonus, the remaining soak becomes custard that is super tasty.
