"Soup of the evening, beautiful soup!
Soup of the evening, beautiful soup!
Soo-oop of the e-e-evening,
Beautiful, beautiful soup!"
--Lewis Carroll, Alice's Adventures in Wonderland (Mock Turtle, speaking)
Happy Chinese New Year and welcome to the Year of the Ox! In honor of the New Year, I'm sharing a recipe for a soup made in the wok. As you probably know, the wok is a traditional Chinese cooking vessel that I use quite frequently. That said, until I made this soup, I had only ever used the wok for stir-fries. However, wanting something warming, I flipped through a little French cookbook I have, Le petit livre du wok, and made it no further than the first recipe when I decided to make this soup. (I know; sometimes I surprise even myself with my decisiveness.)
You may be wondering, however, why there is no picture of said soup. Truth be told, I added quite a bit of black pepper, which, while flavorful, ended up severely discoloring the soup to such a degree as to leave it unphotographable. That said, it was exceedingly tasty. Enjoy!
Beef and Bean Threads Soup
- 1 yellow onion
- 1 inch ginger root
- 2 pounds bottom round roast
- 6 cups water, or as needed
- 1/8 teaspoon kosher salt
- 1/8 tablespoon black pepper
- 2 teaspoons Chinese five-spice powder
- 1/8 teaspoon pumpkin pie spice
- 1/2 package bean threads
- 1 bunch Italian parsley
Peel and mince onion and ginger. Place meat in wok, along with onion and ginger. Add water to cover, as well as salt, pepper, five-spice powder and pumpkin pie spice. Cook for 1 hour, 30 minutes. Take out meat, slice thinly and reserve. Add bean threads to wok and boil for 3 minutes. Meanwhile, chop parsley finely. Pour soup into bowls and top with meat and parsley. Enjoy!
Links to other soup noshes: