6 cups beef stock
2 tablespoons tamari
1 teaspoon dried ginger
1 garlic clove, minced
6 oz pad thai rice noodles, broken up
1 large carrot, thinly sliced
3 cups bok choy, thinly sliced
8 oz boneless beef sirloin, cut into thin slices
4 green onions, sliced
1 teaspoon fish sauce
½ teaspoon red pepper flakes or to taste
juice from 1 lime
1/2 cup chopped fresh cilantro
- Bring the broth, tamari, ginger, and garlic to a boil in a large soup pot. Add the carrot and bok choy and cook for about 5 minutes. Add the beef and green onions and cook another 2 minutes.
- Meanwhile, in a separate pot, bring water and a smidgeon of salt to a boil. Cook the rice noodles until al dente, about 5-6 minutes. Drain before adding to the soup.
- Stir in fish sauce, lime juice, and red pepper flakes. Stir in cilantro just before serving.