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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Not quite the same, but still good. I usually use the chicken/turkey alternatives as we don't eat red meat in our house. I don't remember where I got this, some magazine I think... Ingredients:
4 (14 1/2 ounce) cans beef broth |
6 ounces rice noodles |
5 ounces baby spinach |
1 cup fresh basil leaf |
8 ounces pastrami, torn in strips (16 thin slices) |
1/4 cup green onion, chopped |
2 teaspoons chili oil |
1 lime, quartered |
Directions:
1. Put broth in a large pot. Cover and bring to a boil over medium-high heat.
2. NOTE - I like to simmer the broth with a 1 piece of fresh ginger (quartered) and a cinnamon stick for 30 minutes, remove the items and bring to a boil. It makes it not-so-quick, but it is more flavorful.
3. Add the noodles, reduce heat to medium and boil gently, uncovered, 6-8 minutes or until noodles are tender, stirring occasionally.
4. Stir in the spinach and basil for the last minute of cooking time.
5. Divide beef among 4 serving bowls. Ladle soup over the pastrami, sprinkle with green onions and drizzle with chili sauce.
6. Serve with lime.
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