Japanese Beef Noodle Soup

Ingredients:

• 250 grams of soba noodles
• 0.5 small head of bok choy cabbage
• 1 tbsp. l. dark sesame oil
• 110 g chopped shiitake mushroom caps, stems removed
• 2 tbsp chopped peeled ginger
• 4 cups chicken broth
• 1 tbsp soy sauce
• 1 tsp chili sauce with garlic and additionally for filing
• 12 thin slices rump roast beef (about 350 g)
• 1 thinly sliced ​​green onion
• 1 teaspoon toasted sesame seeds

Preparation:

1. Bring a large pot of water to a boil. Add the noodles and cook according to package directions. Place the bok choy in a colander and drain the noodles on top of the cabbage leaves. Rinse with cold water, drain well, and set aside.
2. Meanwhile, heat the sesame oil in a small saucepan over medium heat. Add the mushrooms, ginger, and a pinch of salt. Cook, stirring, until the mushrooms are softened and release their juices, 3-5 minutes. Add 2 cups of water, chicken broth, soy sauce, and chili sauce. Bring to a boil and cook until the liquid has slightly reduced, about 15 minutes. Season with salt.
3. Place the noodles and bok choy in shallow bowls. Pour the soup over the noodles. Garnish with slices of roast beef, onions, and sesame seeds. Serve with chili garlic sauce.