This soup is great for winter or summer, and great to serve to guests because they can build their own soup to their own taste. I have made this a few times for guests, and while at first they have baulked at the idea of lettuce in soup, once they start eating everything begins to make sense.
Ingredients:
- Two small rib-eye fillets (or other tender beef cut)
- 1 pound beef stock (You can make this from stock cubes, but liquid is better if you can get it.)
- 1–2 sticks celery, thinly sliced
- One brown onion, cut in quarters, then sliced thinly
- 2 cloves garlic, crushed
- 1 teaspoon grated fresh ginger
- 1 teaspoon cracked black pepper
- 2 tablespoon oyster sauce
- 2 tablespoon soy sauce
- Coriander (fresh) to taste
- Vermicelli (rice) noodles (one cake for two people) I prefer to use white kind, not the glass noodle kind.
- Bean sprouts
- Shredded lettuce
- Sliced mushrooms
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