Rice Noodle Soup with Beef Steak

Wipe konbu carefully with a cloth. Mix konbu in a pot with 1 liter (approximately 32 ounces) of water in a pot slowly open to the boil. Once water begins to boil, remove konbu. Then boil water again.

Add shiitake mushrooms to the pot and simmer over low heat for 10 minutes. Then pour broth through a cloth back into a pot. Heat broth again, add star anise and season with soy sauce.

Cook rice noodles according to package directions.

Rinse steaks and pat dry and season with salt and pepper. Heat oil in a pan and fry for about 1 minute on each side. 

Rinse scallions, trim and cut into thin rings. Rinse curry leaves, shake dry and pluck leaves from stems. Rinse chile peppers, remove seeds and cut into rings. Rinse sprouts and drain.

Cut beef into thin slices. Arrange drained rice noodles, beef slices, chile peppers, curry leaves, sprouts and scallions on a warm plate. Serve with the hot broth.