This hearty soup is perfect for a cold winter night or any time of the year. These vegetables are suggestions; use whatever you like.
PrintIngredients
- 12 to 16 oz. shaved beef or skirt steak, thinly sliced
- 8 cups beef broth
- 1 carrot, sliced
- 1 zucchini, sliced
- 1 summer squash, sliced
- 1 pkg. enoki mushrooms
- 1 turnip
- Sliced nappa cabbage
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 1/2 T Soy sauce
- 2 t toasted sesame oil
- 1 t fish sauce
- 2 t honey
- 1 daikon radish or 1/2 Korean radish, chopped
- 1 t Korean red pepper flakes (gochugaru)
- 2-4 eggs
- 1/4 package Banh Pho noodles
- 1/4 package medium or firm tofu, sliced
- chopped cilantro, and sliced scallion for garnish
- sliced fresh chili pepper of your choice (jalapeño, Serrano, Indian, or Thai)
- Sesame chili oil
preparation
- Make the marinade: combine soy sauce, fish sauce, garlic, honey, and sesame oil in a bowl. Place the beef in a bowl, pour in the marinade, and mix well so that all of the beef is in contact with the marinade. Cover and refrigerate at least 30 minutes or over night.
- Meanwhile soak the noodles in cold water for at least 30 minutes.
- Pour the beef broth into a pot and warm over medium-high heat. When it begins to boil add the beef, onion, carrots, and turnips. Reduce heat to medium and let cook for 10 minutes.
- Add noodles, zucchini, cabbage, tofu, and summer squash.
- Crack and egg into a large serving spoon or small cup and slide into the broth. Repeat for each egg.
- When the egg has set but the yolk is not yet cooked through dish into bowls and top with enoki mushrooms, cilantro, and scallions.
- Serve with sesame chili oil, sliced fresh chilis, and/or a paste made of 2 t Korean chili flakes mixed with 1 t sesame oil (for those who like it spicy).
