Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese
3 whole cloves
2 cardamom pods
2 garlic cloves, halved
1 (3-inch) piece peeled fresh ginger, thinly sliced
1 teaspoon brown sugar
2 teaspoons fish sauce
4 cups baby bok choy leaves
1 cup snow peas, trimmed
1 teaspoon sesame oil
1/4 cup fresh (thai) basil leaves
1/4 cup fresh mint leaves
4 lime wedges
Cook noodles according to package directions.
Drain and rinse with cold water; drain.
Add broth and 2 cups water (dashi); bring to a boil.
Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan.
Add soy sauce, sugar, fish sauce, and sesame oil; bring to a boil.
Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.
Add miso at the last minute.
Arrange 1/2 cup noodles into each of 4 large bowls.
Divide raw beef and chile slices sambal oelek evenly among bowls.
Serve with lime wedges.
Makes 4 servings.