-
If you are using tofu instead of meat, cut it in cubes or as desired and stir-fry it on a skillet with vegetable oil, adding a tea-spoon of soy sauce before adding to soup. If you are using cooked meat, skip to step 2.
-
On a small frying pan, add the oil, and allow to warm up on medium fire.
-
Add the garlic and ginger and stir.
-
Add the soy sauce and half the salt.
-
Add 1/2 cup of water.
-
On a small bowl, add one tea-spoon of corn or potato starch and one tea-spoon of water at room temperature. Mix with a fork in the bowl until you have a lump-free paste.
-
Add this paste to the seasonings in the frying pan, mixing well for half a minute. Once the paste and seasonings have combined into a thick broth, turn fire off and set aside.
-
Add rest of the water to a medium to large sauce pot, and bring to a boil on high.
-
Add the noodles, the remaining salt and vegetables and allow to simmer on medium fire for 5 minutes.
-
Add the soup base in the frying pan and stir. After 30 seconds, taste the soup base and add more salt if necessary in 1/4 tea-spoon increments.
-
Add cooked beef slices or tofu and stir.
-
Serve on big soup bowls placing noodles in first, then adding the vegetables and meat.
-
Add half the sesame oil to each bowl and garnish with cilantro.
-
Enjoy!