Nick’s Mushroom & Steak Soup

Ingredients

• 1 bunch cilantro
• Chili oil
• ¼ fresh chopped ginger
• 1 medium bok choy
• 1 green bellpepper
• 12 oz whole baby bella mushrooms
• 1 onion
• 1 head of garlic
• Roughly 50oz of water
• 1 lb Top Sirloin
• 2 jalapenos
• 1 tbsp of coconut aminos
• ½ tbsp of fish sauce
• 1 tbsp of rice vinegar
• Salt

For the meat:

1. Season your meat with salt and chili oil
2. Sear for 1.5 mins on each side in the pot (pot on medium/high heat)
3. Pull off the meat and let it rest while you start working on the broth in the same pot (the meat juice adds a lot of flavor to the pot)
4. Once the meat cools, slice it as thin as possible (set aside). The meat will be added to the broth at the very end and will continue to cook in the hot broth

For the broth:

1. Chop mushrooms into thin slivers and set aside
2. Roughly chop bok choy, cilantro, and jalapenos (without seeds) — set these ingredients aside. These will go in as toppings once you serve the mushroom broth
3. Chop up your ginger, green pepper, onions, and garlic
4. Add the ginger to the pot and allow it to get fragrant
5. Add green peppers until they get slightly soft
6. Add onions until soft (be sure not to burn the ingredients and stir repeatedly)
7. Add garlic last (do not burn the onions or garlic)
8. Add condiments – fish sauce, rice vinegar, and coconut aminos
9. Let the vinegar and condiments cook off a bit before adding the water
10. Scrape the pot as you add the water
11. Bring to a boil for roughly 10 minutes
12. Strain out the solid so that you are left with just broth
13. Reincorporate the strained broth into your pot and add the mushrooms
14. Turn the heat to low and cook for up to 30 minutes
15. Right before serving, bring the broth to a boil and serve in a bowl
16. Add your toppings (meat, bok choy, cilantro, jalapenos) to the HOT plated broth. The meat will cook a bit in the broth and the vegetables will soften