FunGuy’s Immune Boosting Shiitake and Beef Soup

Have a case of the sniffles or just looking to bulk up your immunity this winter? Then we have the perfect immune boosting bowl of shiitake and beef soup! 

This garlic, ginger, and onion broth is a simple way to fight off those cold and flu symptoms and keep everyone feeling healthy. Not only that, but each bowl is filled with oodles of rice noodles, savory slices of beef, bok choy leaves, and loaded up with our delicious shiitake mushrooms!

DIRECTIONS:

1. Brush off any debris from the FunGuy shiitake mushrooms with a damp cloth, trim the ends of the stems, and set aside. Rinse the baby bok choy under cool water to remove any dirt, trim the ends and remove any damaged leaves, then cut them each in half and set aside with the mushrooms. Peel the onion, remove the root end and cut it into quarters. Crush the head of garlic and the ginger root, and discard the garlic skins. 
2. Transfer the onion, garlic, ginger, star anise, and half of the sesame oil to a large soup pot and place it on the stove over medium-heat for 2-3 minutes, stirring occasionally so nothing burns. Add the fish sauce and water to the pot, increase the heat to high and bring it to a boil. Reduce the heat to medium and let the broth simmer 45 minutes to 1 hour, adding more water if needed. Once the broth is done, taste and add more fish sauce or salt to taste if necessary. 
3. While the broth simmers, prepare the steak and rice noodles. 
4. Drizzle the remaining sesame oil on each side of the steaks and season with with a pinch of salt. Heat a skillet over medium heat. Once it is hot, add the steaks to the pan and allow them to sear 2 minutes on each side. Continue to cook and flip every minute for 7-8 minutes or until a thermometer reads 130F for medium-rare. Cook longer for more done, and less for a rarer steak. Keep in mind that the broth will cook the steak more when poured over it. Remove the steak and allow it to rest 10 minutes with a piece of aluminum foil tented over it before slicing thinly. 
5. Place the rice noodles in a bowl filled with water and allow them to soak for at least 10 minutes. Drain off excess water before serving. 
6. About 10 minutes before the broth is finished, add the shiitake mushrooms to the soup pot and allow them to simmer in the broth. 5 minutes before the broth is done, add the bok choy. 
7. Divide the rice noodles between 4 bowls, add slices of the steak, and divide the bok choy and mushrooms between each as well. Ladle the hot broth into the bowls and serve immediately. 

Have a Fun meal!