This" Let's Dish" recipe is quite simple and the slow cooker makes it a breeze. But if you want to make it special, I made a couple of changes. The recipe called for stew meat, but I substituted boneless short ribs. It dramatically elevates the taste and makes for a big jump in the texture of the cooked beef (melt-in-your-mouth delicious).
The second change I made was to the ramen noodles. The recipe called for regular ramen noodles...the kind that were the staple of our diet in our college days. But I used Lotus Foods Organic Millet and Brown Rice Ramen. They are delicious...gluten free...vegan...and loaded with 8 grams of protein. If your local grocery store doesn't carry them, they are available at both Costco and Amazon.com.
Blogger's Note: This recipe will make four, entree size bowls of soup. If you are using it as a side dish, this will make eight, 1-cup servings.
2 pounds boneless short ribs, cut into 1-inch cubes
2 tablespoons canola oil
1 small yellow onion, diced
6 cloves garlic, minced
1 tablespoon fresh chopped ginger
8 cups beef broth
8 ounces shiitake mushrooms, sliced
1/4 cup soy sauce
1 tablespoon fish sauce
2 teaspoons sesame oil
8 ounces snow peas
Juice of one lime
4 chopped scallions
2 cakes ramen noodles
1 bunch fresh cilantro, chopped (for garnish)
Chili oil (for garnish)
Wine pairing: Zinfandel
|Grogs and Goldie, 1956|