Over the last week, Kansas City has been snowed in on two different occasions. The news stations named the storm last week “Q”, like it was a hurricane of some sort, and people in the area have called it “snowmaggedon” and “snowpocolypse”. I have had two snow days off of work, which last week was my first snow day ever!! My husband is eternally grateful that my dad donated his old snowblower to him earlier this winter. (My dad needed a bigger one, of course, because he feels the need to snowblow everyone in his neighborhoods driveway—that’s just the type of guy he is!) Last week on the first snow day my husband was super excited to get out and try the snowblower, however, today the “newness” had worn off and he HAD to go snowblow the drive or we weren’t going to be able to get out. Since, he had the daunting task of snowblowing a foot of heavy snow, not the light fluffy kind, I did what every good wife would do….made soup!
A few months back, I purchased the Soupbox Cookbook: Sensational Soups for Healthy Living, by Jamie Taerbaum and Dru Melton. The authors are the founders of Soupbox, a restaurant in Chicago, which has been voted “best soup” in Chicago. Since I am a soup lover and could eat soup everyday, it was a great purchase for me. This book is chock full of soups, everything from your comfort food all-star chicken noodle, to more exotic soups, such as Asian Pork and Glass Noodle. My only disappointment so far in the cookbook, was the recipe for Poblano Chicken Pueblo, no where in the recipe does it list the poblanos, which I am assuming the recipe included, hence the title. Today, to take the chill off my hubby’s snowblowing morning, I made the Spicy Beef with Ramen Noodle Soup. Which does including the 37 cent package of ramen noodle, but tastes world’s away from the college staple.
Spicy Beef with Ramen Noodle Soup
1 medium onion, diced
1 carrot, diced
1 celery stalk, diced
1/2 tbsp canola oil
2 garlic cloves, minced
1 tbsp soy sauce
1/2 tbsp chili paste, or more to taste
32 ounce beef broth
1 tbsp fish sauce
1 package ramen noodles, seasoning packet discarded or save for another use
1/4 cup snow peas, cut into 1/2 inch pieces
1 pound steak, thinly sliced (flank, skirt, strip)
Fresh scallions, sliced for garnish
Bring a large pot of water to a simmer over medium-high heat. Keep water hot to cook noodles.
Saute onion, carrot, and celery in the canola oil in a stock pot over medium-high heat. Cook for about 5 minutes. Add the garlic, chili paste, and cook for 2 minutes stirring constantly. Add the beef broth and fish sauce and bring to a simmer.
At this point, drop the noodles into the hot water and cook the rest of the soup while the noodles are cooking. Once a simmer is reached in the soup pot, add the beef and snow peas, cooking until just done 5-8 minutes. Drain the noodles and add to the soup. Ladle into bowls and garnish with fresh scallions.
Adapted from The Soupbox Cookbook, Sensational Soups for Healthy Living. Jamie Taerbaum and Dru Melton. Racepoint Publishing 2012.