Ingredients

For broth:
4 oz. Shiitake mushroom stems,
rinsed (remove the lids and the set
to the side) (or replace
shiitake mushrooms)
1 tablespoon of garlic, chopped (about 2-3 teeth)
1 tablespoon ginger, chopped
1 lemongrass stem, crushed (or
zest of 1 lemon: use a
peeler to grate a thin layer of
Skin of a lemon)
1 tablespoon ground coriander
4 C low-sodium meat broth
1 tablespoon of light soy sauce
For meat and vegetables:
1 bag (12 oz.) Of sautéed frozen vegetables
4 oz shiitake mushroom caps,
rinsed and quartered
8 ounces of udon or soba noodles (or
substitute angel hair paste),
Cooked
1 lb. lean sirloin, sliced
very thin
4 oz. Of firm silk tofu, diced
¼ C scallions (green onion), rinsed
and in thin slices

Method

Thaw frozen vegetables in the microwave (or place
whole bag in a bowl with hot water for about
10 minutes). Set aside until step 4.
2 Combine all the ingredients for the broth, except the soy sauce,
in a medium-sized pot or pan. Bring to a boil
on high heat, then lower the heat and simmer
15 minutes.
3 Strain the broth through a fine wire strainer, and
Discards the solid parts. Season to taste with soy
sauce.