Lunar New Year started the Year of the Sheep (or Goat) last Thursday, so I think sharing this soup recipe was appropriate. Originally it comes from the blog of my dear friend Nisa (check it out, she’s a great cook!), but it is a tad too spicy for me to handle, so I adapted it for myself. I need to say I like it a lot, I make it few times a month since last summer.
Ingredients (per person):
- 80-100g minced beef
- 1/2 sweet red ramiro pepper, seeds removed, sliced
- 3 large or 5 smaller brown champignons, sliced thinly
- 1 small clove of garlic, pressed or diced very finely
- 1 tiny shallot, diced finely
- 1 spring onion, sliced thinly
- 1 egg
- 200ml water + 1l for the noodles
- 1/2 tablespoon vegetable oil (I use olive)
- 1/2 teaspoon sesame oil
- a small portion of noodles (preferably udon, by I ran out and used soba)
- 1/2 tablespoon soy sauce
- teaspoon fish or oyster sauce
- 1/2 teaspoon honey
- white pepper
- a pinch of chilli flakes
Boil the water for the noodles and cook them according to instruction. Drain, flush with cold water and toss with sesame oil to keep them from sticking to each other. Set aside.
Heat the vegetable oil in a wok or a large pan with a thick bottom. On medium fire, fry the garlic and the shallot for a short time until the shallot becomes transparent, then add a pinch of chilli flakes.
Add the red pepper and cook further until it becomes slightly soft. Add the beef and fry, stirring constantly, to reduce the minced meat to small, brown, completely cooked chunks. Season with white pepper (you can also add salt, but the condiments here are quite salty, so I don’t think it’s necessary).
Add the mushrooms, the soy sauce, the fish sauce and the honey and stir everything together, then pour in the water. Increase the heat to medium-high and bring to a boil, then turn the heat down to medium-low and make space in the middle where you can break in an egg.
Simmer further for 4-5 minutes until the egg white is solid but the yolk stays runny. Alternatively, you can also poach or cook the egg separately.
Layer the noodles on the bottom of a large bowl, then pour the soup over it, keeping the egg on the top. Season with the spring onion and enjoy hot.