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Before you jump to Mike's Traditional Old Sober Soup recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Explanations Why Consuming Apples Is Good.
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We hope you got insight from reading it, now let’s go back to mike's traditional old sober soup recipe. You can have mike's traditional old sober soup using 24 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Mike's Traditional Old Sober Soup:
- Get ● Old Sober Soup Ingredients
- Use 4 lb Beef Chuck Tender Roast [cut in 1/2" cubes]
- Provide 4 box (32 oz) Beef Broth [reserve 1 box more if needed]
- Provide 1 box Thick Spaghetti Noodles
- Provide 1/3 cup Fresh Chives [chopped + reserves]
- Provide 1 tbsp Cracked Black Pepper
- Provide 3 tsp Louisiana Hot Sauce [no substitutions]
- Provide 2 tbsp Fresh Garlic
- Prepare 1 tsp Granulated Onion Powder
- Provide 1 tsp Worcestershire Sauce
- Provide 1 tbsp Cajun Seasoning
- Provide 1 tsp Soy Sauce
- Prepare 1 tsp Oregano
- Provide 1 tbsp Dried Parsley
- Take 1 tsp Red Pepper Flakes
- Use ● For The Sides, Garnishments & Equipment
- Provide 8 Boiled Eggs [halved]
- Use 1 cup Sliced Fresh Chives
- Prepare as needed Worcestershire Sauce
- Take as needed Louisiana Hot Sauce
- Prepare as needed Soy Sauce
- Use as needed Ketchup
- Get 4 Large Styrofoam Cups
- Use 8 Chopsticks
Instructions to make Mike's Traditional Old Sober Soup:
- ● Chop beef chuck or prime rib into 1" bite sized cubes [trim any fat] and chop your chives. - - ● I typically use my leftover prime rib and any leftover Au Jus from holiday meals. [look for my Mike's EZ Prime Rib recipe] - - ● So, know there will be additional herbs and spices in this prime rib version. It will also take less time to cook until meat is melt in your mouth tender. - - ● If you have any leftover prime rib bones, throw those in your pot as well. There's a lot of fat and flavor in those suckers! - - https://cookpad.com/us/recipes/341086-mikes-ez-prime-rib
- ● Place all ingredients - except for 1 of your 4 boxes of broth, your noodles and anything listed as sides/garnishments - in a large pot. - - ● Simmer covered for 2 hours or, until meat is melt in your mouth tender, if using raw chuck. - ● After 2 hours, I'll add some additional crispy chive ends for soup body and texture.
- ● Boil your eggs. Using older eggs [they're much easier to peel] bring your eggs and water to a rapid boil. - - ● Once at a full boil, turn off heat and allow eggs to sit with lid on for 18 minutes.
- Arrest the cooking process by placing your eggs in an ice bath immediately.
- ● In a seperate pot, bring 1/2 of your broth and water as needed, 1 tsp salt and a small splash of oil to a boil. - ● Place noodles in your simmering pot and boil al dente [important step as you'll be simmering your noodles again for 2 minutes in your original broth] - as per manufactures directions. - - ● Usually about 9 to 10 minutes.
- Drain your noodles. Do not rinse.
- ● Taste test your broth at this point and see if you'd like to add additional hot sauce, pepper, garlic, soy sauce or Cajun Seasoning. - - ● Immediately add noodles to your original beef pot for 2 minutes on a heavy boil to absorb your fullest broth flavors. - ● Serve in styrofoam cups [if on the go] with sliced eggs, fresh chives and a splash of each garnishment listed, if desired.
- For the record, let it be said that I don't quite get the Ketchup garnishment part of this recipe but, to each his own!
- Old Sober with Udon Noodles. Enjoy!
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