DAY 5: Vietnamese Noodle Soup and Roasted Roots

Vietnamese Noodle Soup

  • 1 Tbsp olive oil

  • ½ medium onion, diced

  • 2 Tbsp ginger, sliced

  • 4 star anise pods

  • 1 cinnamon stick

  • 2 whole cloves

  • 1 tsp black peppercorns

  • 2 cloves garlic, sliced

  • 1 Tbsp tamari

  • ½ bell pepper, chopped

  • 4 cups beef broth

  • ½ lb sirloin steak, thinly sliced

  • ½ pkg rice sticks

  • 1 cup bean sprouts

  • 4 green onions

  • ½ bunch cilantro

  • Few basil leaves, chopped

Instructions

Prepare noodles according to package directions, divide between two bowls and keep warm. Sauté onion, bell pepper and spices in olive oil 2-3 minutes. Add garlic, tamari and bell pepper and cook 1 minute more. Add broth and boil 15 minutes. Strain out solids and bring broth back to boiling. Add meat strips and cook 1-2 minutes. Ladle soup over noodles, add bean sprouts, green onion, cilantro & basil.

 

Roasted Roots

  • 1 garnet yam

  • 1 onion

  • 4 carrots

  • 1 parsnip

  • 1 bunch beets, greens removed and reserved

  • 2 Tbsp olive oil

  • ½ tsp sea salt

  • ½ tsp dill weed

Instructions

Wash and peel veggies. Cut vegetables into bite-sized pieces. Toss with oil, salt & dill. Spread in a single layer on a cookie sheet. Bake 20 minutes at 400°F, stirring once, until tender and caramelized.

Save for later: 1 bunch beet tops, all remaining basil