Tonkin Beef Soup
From: Pierre, Brossard, Quebec, Canada
Comments: Serve fresh, otherwise noodles will be mealy, which is not very appetizing.
Servings: 8
  • 2 tablespoons [30 mL] oil
  • 2 to 3 cloves garlic, minced
  • 1 piece ginger root, minced
  • 1/2 pound [227 g] thin fondue-style beef or chicken slices
  • 1 package Chinese noodles
  • Hot water
  • 10 cups [2.5 L] chicken broth
  • Salt and pepper, to taste
  • M.s.g. [optional]
  • Lemon or lime juice, to taste
  • Sugar peas, to taste
  • Bean sprouts, to taste
  • 1 small Jalapeņo pepper, minced
  • Heat oil into a casserole; brown together minced garlic and ginger root.
  • Add and brown beef or chicken slices, stirring.
  • Meanwhile, soften Chinese noddles into hot water.
  • Pour in chicken broth into casserole.
  • Drain softened Chinese noodles before adding to casserole.
  • Lower heat as Chinese noodles do not support high heat very well.
  • Salt and pepper; if desired, sprinkle to taste with m.s.g.
  • Sprinkle soup with lemon or lime juice.
  • Pour into a large soup serving bowl.
  • Serve, along with sugar peas, bean sprouts and minced Jalapeņo pepper, into separate bowls, for guests to help themselves to taste.