Hello friends!
So, after a turn of unexpected events, I am actually here in Dallas, TX caring for my mother who was recently hospitalized and in the ICU. She is doing ok- thank God- and being here puts things into perspective. Taking care of and cooking and cleaning for my mother, who always took care of and fed me. . I would do anything for this woman. She and my dad are growing old and need to watch their health. . they have been trying to change their diets, cut out salt, cut out white rice etc. . so I made this dish for my mother and my daughter (who is almost 5 yrs old) found this recipe in The All-Natural Diabetes Cookbook and said she wanted to make this for hal-mo-nee (grandmother).
So, here’s to my mom. .
Vietnamese-Style Beef and Soba Noodle Soup
INGREDIENTS
- 1/4 cup brown rice vinegar
- 2 Tbsp. naturally brewed reduced-sodium soy sauce
- 2 large garlic cloves, minced
- 2 tsp. toasted sesame oil
- 2 tsp. acacia or other mild honey
- 2 tsp. grated fresh ginger root (I did not have any of this and everything still tasted delicious!)
- 10 oz. lean beef tenderloin (antibiotic free) cut into 1/4-inch strips
- 3 oz. dry soba noodles (japanese buckwheat noodles)
- 1 (14.25 oz) can or container natural fat-free beef flavored broth
- 1/4 cup thinly sliced green onion
- 1/4 cup chopped fresh mint (optional)
- 1/4 cup julienned carrots
So, I photographed the wrong noodles. Here are the soba noodles I used:
DIRECTIONS
This looks sooo good! gotta try. Glad your mom has you there during her recovery.
I made an order for 2 bottles of Birds Nest soup (http://hongkong-bird-nest.50webs.com/index_e.htm) as well as 4 packets of Chinese tea that’s supposed to be good for regulating cholestrol. My mom’s cholestrol has been pretty high lately, or so she tells me.
This WAS good! 2nd bite was better than the 1st and the 3rd bite was even definitely better than the 2nd! And before you knew it, it was all gone and I was drinking the broth by the bowl!
I treated myself to a lunch by myself with this recipe yesterday. Yum! 3 things I did differently: used chicken broth, added my beloved cilantro instead of mint. Oh, and I used sliced ribeye… all things I already had in my kitchen. This one’s a keeper.
Grace, oh yea! glad you tried it! 🙂 I’m going to make this for Paul this weekend.
oh and love how you changed up the recipe!