Ginger Beef & Rice Noodle Soup

Beefy ginger noods with a very slurpable appeal 😉

• 1 pound top round beef or other stew substitute, sliced into 1/4" thin strips
• 48 oz beed stock
• 2 medium sweet onions, small diced
• 4 stalks celery, washed and small diced
• 16 oz white mushrooms, washed and quartered
• 2 1/2 tablespoons fresh ginger root, peeled and minced
• 1 tablespoon fresh garlic, peeled and minced
• 2 bunches green onions, sliced into one inch batons
• 2 crowns broccoli, cut into bite size florets
• 4 tablespons soy sauce, regular sodium
• 2 serrano peppers, sliced 1/8" thick
• 1/2 pound bean sprouts
• 1 bunch basil
• 1 lime, cut into 8 wedges
• 1 pack rice noodles
• 2 tablespoons canola oil

1. Heat a large stock pot over medium heat.  Once heated through, add the canola oil.  Wait thirty seconds for oil to heat through and add the small diced sweet onions and celery.  Allow to cook for 5 mins or until soft avoiding color.
2. Add the garlic and ginger.  Toasted until fragrant, about 3 mins.  Add the mushrooms and stock and turn the temperature to high heat.  Bring to a boil.
3. Once stock has reach a boil, turn down to a lite simmer and allow to cook for 20 mins.
4. While that is cooking, put a medium sauce pot filled half way with water on high heat.  Once the water comes to a boil, add the pack of rice noodles and remove from heat.  Allow the rice noodles to sit in the water for 3 mins or until they are fully relaxed, being very careful no to overcook.  Drain and set aside.
5. Turn the stock back up to high heat.  Once the mixture returns to a boil, add the soy sauce and serrano peppers followed by the green onions and broccoli.  Cook until broccoli is cooked but still has a nice tooth, about 2 mins.
6. Remove from heat.  Serve soup with noodles, bean sprouts, whole basil leaves, and a wedge of lime.  For storage, keep the noodles and bean sprouts separate and add upon serving.  Noodles can be stored by themselves with no added fat for a few days.