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There is a real earthiness to this dish that lends itself beautifully to a glass of Oloroso Sherry. Oloroso – the richest style of sherry that, while still dry, takes on restrained smells of dried fruit, spice and earth provides a really unusual, but delicious combination that you absolutely have to dry. Be careful of extremes in regards to temperature; hot soup and cold wine make for an odd clash, and keep your eyes peeled for producers such as McWilliams, Seppelt, Lustau and Hidaldo.
Bring the stock to the boil with the star anise, reduce to a simmer allow to simmer for a further 5 minutes.
Use a strainer to blanch the noodles in the stock for about a minute and then remove and refresh in cold water, toss a little sesame oil through the noodles to prevent them from sticking together. Put to the side for later.
Place the ginger, garlic and chilli into the stock, followed by the leek, beef, bokchoy, fungi, tofu and lastly the blanched noodles.
Distribute between two large noodle bowls and scatter the spring onions over the top.
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