4 nourishing soup recipes perfect for autumn

By: The WellBeing Team

Made using Dilmah’s warming infusions, these four warming, nourishing soup recipes are perfect for chilly autumn days and nights.

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Servings

Prep time

Cook time

Recipe

Ingredients

Broth

2kg beef knuckles or leg bones

4L cold water

2 medium onions, quartered

4-inch piece fresh ginger, halved lengthwise

20 Dilmah Moringa, Chilli, Cocoa & Cardamom Teabags

1½ tbsp salt

¼ cup fish sauce

2 tbsp cane sugar

Soup

1 packet (⅛-inch-wide) dried or fresh banh pho noodles

300g round, sirloin or tri-tip steak, thinly sliced across the grain

1 onion, thinly sliced

¼ cup chopped coriander leaves

To garnish

Sprigs fresh mint, Asian or Thai basil

Bean sprouts

Red chilies, thinly sliced
Lime wedges

Fish sauce

Hoisin sauce

Method

To make the broth, begin by parboiling bones: add beef bones to a large pot that will hold at least 10L. Cover bones with cold water. Place pot onto high heat and bring to a boil. Boil for 3-5 mins.

Drain bones, discarding water. Rinse bones with warm water and scrub stockpot to remove any residue that has stuck to the sides. Add the bones back to the stockpot and cover with 3L of cold water.

Next, move an oven rack to a high position then turn grill to high. Line a baking sheet with aluminium foil.

Place onions and ginger onto baking sheet then grill for 10-15 mins, turning occasionally so they become charred or browned on all sides.

Tie the teabags together with butchers’ twine to seal.

Bring the stockpot with parboiled bones and water to a boil then lower to a gentle simmer. Add charred onion and ginger as well as the tea.

Next, add salt, fish sauce and cane sugar.

Continue to simmer broth for 3 hrs. If at any time foam or scum rises to the surface, use a spoon to remove it.

Use tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain through a fine mesh strainer.

The broth will have a layer of fat on the top. There are two ways to remove this. First, if you plan to enjoy the broth now, skim the fat from the top of the broth using a spoon. If you do not mind waiting, you can also pour the broth into containers then refrigerate overnight. As the broth cools, the fat will solidify, making it very easy to remove.

To assemble bowls, bring the broth to a gentle simmer over medium heat.

If you are using dried noodles, add noodles to a bowl then cover with hot water and soak for 15-20 mins until soft and opaque. If you are using fresh, add to a colander then rinse with cold water. Bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 10 secs or until they collapse. Drain noodles then divide between bowls.

Now arrange slices of raw meat into each bowl, then top with hot broth. Finish broth with onion slices and coriander leaves.

Serve with a plate of optional garnishes. Enjoy!