For easy swap, look out for ready made stocks such as Chinese, pho, ramen, Thai and laksa, as well as different noodles, to customize your soup.
1 pound Australian grassfed beef steak, cut into strips
1 red pepper, thinly sliced
8 ears of fresh baby corn, halved lengthways
¾ cup shitake mushrooms, thinly sliced
¾ cup snow peas, trimmed, halved diagonally
1 bunch Asian greens, leaves separated
¾ cup bean sprouts, trimmed
1 cup dried soba noodles
1 Tablespoon extra virgin olive oil
8 cups Beef pho soup base
To serve: Red chili (sliced), green onions (sliced) and cilantro
Prepare noodles according to packet instructions. Drain and set aside.
Heat oil in a wok or large non-stick frying pan over medium-high heat. Cook beef strips, in batches, for 2-3 minutes or until browned. Set aside on a plate loosely covered with foil.
Meanwhile, place soup base into a large saucepan. Bring to a boil over high heat before reducing heat to a simmer. Add peppers, corn, mushrooms, snow peas and Asian greens. Simmer for 2 minutes or until just tender.
Divide noodles and cooked vegetables between bowls. Top with beef and ladle over hot broth. Serve topped with bean sprouts, chili, green onions and coriander.