Bone Broth Paste & Beef and Soba Noodles
This is @cheftomwalton's go-to fresh spice paste for quickly adding to broth for maximum nourishment and flavour showcased in a Beef and Soba Noodle Broth. The fresh paste is the ultimate kitchen hack to make clean, nutritious and super delicious broth based snacks and meals.
The broth paste can be made ahead and frozen for longer storage.
Beef and Soba Noodle Broth serves 2
INGREDIENTS
Broth paste
1 stalk lemongrass, crushed and bottom half finely slice
½ cup sliced fresh ginger, peeled
4 clove garlic
1 bunch coriander, washed well, everything roughly chopped
1 tbsp ground dried turmeric
¼ cup extra virgin olive oil
Zest 1 lime
¼ cup water
Pinch salt
Beef and Soba Noodles
500ml GOOD BONES Beef Broth
1 x 180-200g piece sirloin, frozen for at least 2 hours
90g soba noodles
1 bunch broccolini, trimmed into shorter lengths
10 snow peas, trimmed
3 shallots, finely sliced, green & white part
1 tbsp toasted sesame seeds (optional)
METHOD
First make the broth paste, prepare the ingredients and place them all in a blender or small food processor, pulsing and scraping the sides until you have a fairly smooth, bright green paste. Spoon into a jar or container and keep in the fridge for up to a week or freeze in an ice-cube tray for longer.
Bring a medium pot of water to the boil.
Thinly slice the partially frozen sirloin as thinly as possible and set aside on a plate.
Bring the beef broth to the boil, season with a little salt and add the broccolini and snow peas, cooking for 1 minute before adding 2-3 tbsp of the broth paste.
At the same time cook the soba noodles for 4 minutes before draining and placing warm into the bottom of 2 serving bowls.
Add the sliced beef to the bowls in a single layer, with a pinch of flake salt over the beef, then spoon the hot broth and veggies over and finish with slice shallots and sesame seeds if using and remaining lime.
Feel free to swap out the beef for more veggies or tofu if you’re wanting a more plant based option.