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This soup is everything. It’s got an excellent source of protein, veggies, a heartwarming broth, and some good old-fashioned delicious noodles. Feel free to replace the veggies with whatever veggies you have in your fridge. You can also substitute shredded chicken for the meat. Move over, instant noodle soups—there’s a new kid in town!
2 tablespoons oil
2 pieces oyster steak
salt, for sprinkling over steak
pepper, for sprinkling over steak
olive oil, for sprinkling over steak
3 and 1/2 ounces rice vermicelli noodles (you can use whatever noodles you prefer)
1/2 teaspoon olive oil
2 eggs
1 teaspoon water
1 carrot, julienned
3 mushrooms, thinly sliced
3 scallions, sliced into small rings
sesame seeds, for garnish (optional)
2 cups Manischewitz Broth (vegetable, chicken or meat)
1 tablespoon Glicks Soy Sauce
1 tablespoon Gefen Sesame Oil
1/2 tablespoon rice vinegar
1/2 tablespoon vegetable oil
1/4 teaspoon Gefen Garlic Powder
1/4 teaspoon Pereg Ginger
Preheat oven to 350 degrees Fahrenheit.
Prepare the soup base. Combine broth, soy sauce, sesame oil, rice vinegar, vegetable oil, garlic powder, and ginger in a pot. Simmer over low heat until ready to use.
Prepare noodles according to package directions.
Heat oil in a skillet over medium–high heat. Rub meat with a little olive oil, salt, and pepper, and sear for four to five minutes per side.
Transfer to oven and insert a meat thermometer. Cook until thermometer registers 140 degrees Fahrenheit for rare, 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium (up to 20 minutes). I do not recommend cooking the meat to well-done.
While the meat is cooking, fry your egg. Heat a skillet to medium–high. Add olive oil, crack your eggs into the pan, and add water. Reduce heat to medium–low, cover, and cook for one to two minutes.
Arrange the noodle bowl. Pour in broth, add cooked noodles, sliced vegetables, sliced cooked steak, and a fried egg, and top with scallions and sesame seeds.
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