Flavour-filled recipe for Noodles in a Beef Bone Broth, with lemongrass and kale
2 teaspoons butter
2 stalks lemongrass finely chopped
4 cm fresh ginger grated
2 cloves garlic minced
2 green chili finely chopped
1 litre Farmer Angus Beef Bone Broth
3 tablespoons soy sauce
320 gr superlite noodles angel hair
2 cups kale blanched
4 large carrots thinly sliced
2 large Farmer Angus Eggs soft boiled
onion sprouts to serve
Thaiwanese coriander to serve
limes to serve
In a large saucepan, melt the butter and saute the lemongrass, ginger, garlic and chili.
Add the beef bone broth and simmer for 10 minutes, allowing it to reduce slightly.
Add the soy sauce and remove from heat.
To serve in individual bowls, add the broth to each bowl about 3/4 full.
Prepare the superlite noodles per packet instruction, and divide in four. Add each portion of noodles to each bowl containing the broth.
Now add the kale, carrots and sprouts. Carefully slice the soft boiled egg and add a half to each bowl.
Serve with Taiwanese coriander and fresh limes. Season with salt and black pepper.
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.