At the point when I went through Asia, I began to look all starry eyed at the mind-blowing assortment, straightforwardness, and kind of noodle soups. My outright most loved was a noodle soup from Burma called moringa. I frequently had it for breakfast, lunch, and supper. Actually, some of the time I figure I should simply do a blog dedicated totally to Asian noodle soups.

I have this fantasy some time or another my blog will transform into a sightseeing blog with attention on various ethnic cooking styles on the TV shows. I'd travel all through Asia where I could without much of a stretch spend a mind-blowing remainder sharing (and eating) the hundreds if not a huge number of varieties of basic Asian noodle soups.

This Asian hamburger noodle soup formula is a genuine case of how you can take something so basic and switch things up to suit your preferences (or the scraps you have in the ice chest). For instance, rather than the hamburger and meat stock, you could without much of a stretch substitute chicken and chicken stock and make an Asian chicken noodle soup. Do likewise with fish or pork. Or on the other hand in case you're a veggie-lover, simply use vegetables. Also, utilize whatever vegetables you need. Additionally, utilize whatever noodles you need.

Garlic, ginger and soy sauce is a typical mix in numerous Asian noodle soups and undoubtedly transforms any fundamental stock into outright enchantment. By and by, I simply love the way it works with meat.



4 cups natively constructed meat stock

1 pound flank steak, cut into strips

1 bok choy, slashed. Discrete and put aside the green verdant finishes from the more white stalks.

1 red pepper, de-seeded and meagerly cut

15-20 shiitake mushrooms, cut into strips

4-6 cloves garlic, finely cleaved

¼ cup stripped and cleaved crisp ginger

1 bundle udon noodles, rice noodles, buckwheat noodles or soba noodles

3-4 teaspoons sesame oil

4 tablespoons soy sauce


1. Saute garlic and ginger in 1 teaspoon sesame oil for 5 minutes.

2. Include hamburger stock and soy sauce and stew for 5-10 minutes more.

3. While stock is stewing, get ready noodles as indicated by bundle bearings, channel in chilly water and blend in with a teaspoon or so of sesame oil.

4. Gently burn meat strips in a little sesame oil or olive oil, 2-3 minutes for every side with the goal that the outside is pleasant and dark colored yet within is as yet pink. Best to half-cook it since it will cook more when you add it to the hot hamburger stock. You can likewise barbecue or sear the steak. Expel from warmth and let it rest a couple of moments before adding it to the stock.

5. Include mushrooms, red pepper and bok choy stalks to stock and stew for 5-10 additional minutes. Include the bok choy greens in the last moment as they'll cook a lot faster than the stalks.

6. Put a bunch of noodles and a few meat strips in serving bowls and pour in hot stock with vegetables. Include more soy sauce if necessary, to taste.

7. Present with a side of kimchi, discretionary (however energetically suggested!).