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JANUARY 28, 2021 | The Jewish Home OCTOBER 29, 2015 | The Jewish Home
In The K
tchen
Beef Ramen Soup By Naomi Nachman
Ramen noodle bowls have been the rage over the last few years.
Whose kids don’t love those noodle soups in the
foam cups? They are not the healthiest food, so I
tried to come up with a way to feed my family with a healthier version of these soups. I developed this
noodle soup, which is lower in calories and is packed with nutritious ingredients. For the kids, I use
rice or egg noodles� for me and my husband, I prefer
spiralized zucchini. It’s a great way to repurpose leftover meat or chicken from Shabbat.
Ingredients
Preparation
b2 TBS olive oil b1 large leek, sliced b3 medium carrots, grated b2 stalks celery, diced b2 cloves garlic, minced b¼ cup fresh chopped cilantro or parsley, divided b8 cups chicken stock b1 teaspoon sesame oil b1 TBS soy sauce b1-2 tsp sriracha (optional) b10 pieces shitake mushroom, stems removed and sliced b2-3 medium zucchini spiralized (zoodles) b3 scallions, chopped b2 baby bok choy heads, sliced bLeftover Shabbat meat (or chicken), sliced very thin bSoft-boiled eggs, halved bSalt & pepper, to taste
1.
Heat the olive oil in a large soup pot over medium-high heat.
2. Add the leek, carrots, and celery and cook for about 10 minutes until the vegetables get soft. 3. Add the garlic and cilantro (or parsley) and cook for another minute. 4.
Add the stock, sesame oil, soy sauce, and sriracha.
5. Bring the soup to a boil, turn down the heat, and simmer for 10 minutes, then add the shitake mushrooms. 6. In individual serving bowl that holds a large amount of soup, divide the zucchini, scallions, bok choy, meat, and egg (one egg per bowl). 7. Pour boiling hot soup into the bowls and serve immediately.
Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.
