“Pho” Style Soup with Super Thinly Sliced Steak + All Asian Soup Base – Peas, Love & Carrots

Name: “Pho” Style Soup with Super Thinly Sliced Steak + All Asian Soup Base – Peas, Love & Carrots
Total time: 60 min
Ingredients: 1 cup dried mushrooms (I use porcini but nay kind will do); 4 cups boiling water; 2 cloves garlic, halved; 1 inche ginger, peeled and halved; 4, 2 inch pieces of the white bottoms of scallions; 1 tsp sesame oil; 1-2 tbsp soy sauce (depending on how intense you like the flavor); 12-14 cups clear chicken soup (if there are pieces in your soup, strain it first) or beef stock; Optional Flavorings: (all of these measurements are based on how they work with my chicken soup. Add the smaller amount, taste it and then add more if you need..); 2-3 Tbsp ghojugang; 2-3 Tbsp tamarind paste; 2-3 Tbsp white miso paste; juice of 1 lime; 1 piece fresh lemongrass, bruised; 1 tbsp ume plum vinegar; 1 marrow bone; Place mushrooms and boiling water in a bowl.; Cover tightly with Saran Wrap and let steep for 30 minutes.; Uncover and strain mixture, reserving the liquid and discarding the mushrooms.; You should have around 3 cups of broth.; Use 1&1/2 cups now and pour the rest into a small Tupperware.; Cool and freeze for later use.

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Soup is everything. Its a meal, it’s a snack, it heals you when you don’t feel good, it can be a fridge cleaner, it can be meaty and hearty, it can be light...

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Ingredients

1 cup dried mushrooms (I use porcini but nay kind will do)
4 cups boiling water
2 cloves garlic, halved
1 inche ginger, peeled and halved
4, 2 inch pieces of the white bottoms of scallions
1 tsp sesame oil
1-2 tbsp soy sauce (depending on how intense you like the flavor)
12-14 cups clear chicken soup (if there are pieces in your soup, strain it first) or beef stock
Optional Flavorings: (all of these measurements are based on how they work with my chicken soup. Add the smaller amount, taste it and then add more if you need..)
2-3 Tbsp ghojugang
2-3 Tbsp tamarind paste
2-3 Tbsp white miso paste
juice of 1 lime
1 piece fresh lemongrass, bruised
1 tbsp ume plum vinegar
1 marrow bone
Place mushrooms and boiling water in a bowl.
Cover tightly with Saran Wrap and let steep for 30 minutes.
Uncover and strain mixture, reserving the liquid and discarding the mushrooms.
You should have around 3 cups of broth.
Use 1&1/2 cups now and pour the rest into a small Tupperware.
Cool and freeze for later use.