Beef and ginger broth noodle soup

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Serves Preparation Cooking Difficulty
4 10 min 10 min Easy
  • 350g Singapore noodles
  • 2 large egg whites
  • 1 large egg
  • 2 litres beef broth
  • 1/4 cup soy sauce
  • 2 tblspns brown sugar
  • 1 tblspn grated ginger
  • 450g rump steak thinly sliced
  • 1 1/2 cups spring onions, sliced
  • 2 cups fresh bean sprouts
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  1. Step 1

    Prepare noodles according to pack directions and set aside. Keep warm in a bowl covered by a tea towel.

  2. Step 2

    In a bowl, whisk the egg whites and egg for 1 minute and set aside.

  3. Step 3

    Combine the broth, soy sauce, sugar and ginger in a large saucepan and bring to the boil.

  4. Step 4

    Reduce the heat, add the steak, and onions and simmer for 2 minutes.

  5. Step 5

    Add the egg mixture without stirring, cook for one minute.

  6. Step 6

    Remove from heat and gently stir.

  7. Step 7

    Divide the noodles into 4 bowls and ladle the broth, beef and onions into the bowls.

  8. Step 8

    Top with bean sprouts and serve.

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