Winter Beef Pho

Inspired by what was at the farmers' market and on-hand at home, this soup was eaten for breakfast on a cold winter Sunday. It is a "meal-in-a-bowl" style recipe that can work as a simple main course too.

Serves 4-6

about 1 lb. boneless lean beef (we used grass-fed, top round steak)
2 star anise
1 2" cinnamon stick
2-3" piece fresh ginger
3 Tbls. soy sauce
4 sm/med.-sized golden turnips or 2 lg.
About 2 qts. organic beef broth
3 c. tender greens (baby kale, spinach)
1 lb. rice noodles
1 bunch scallions, chopped
1/2 c. fresh basil or cilantro leaves, chopped
Juice of fresh limes, about 2
Red pepper flakes

Very thinly slice beef using a bread knife across the grain. Wash, trim roots, and peel turnips, if skin is tough (taste to decide). Cut in half, then slice turnips into thin, half-moon pieces. Wash and prepare leaves from the greens. Place beef, sliced turnip, star anise, cinnamon, ginger, 3 Tbls. soy sauce, a couple of grinds of fresh black pepper and beef broth in a large stock pot. Bring to a gentle boil, then lower heat to medium-low and cover. Let soup simmer gently for about 45 minutes. Skim off any foam that forms.

In a second large pot, boil water to cook noodles as suggested on package. While noodles are cooking, remove star anise and cinnamon stick and add greens to soup, stir and cover. Chop scallions and basil or cilantro leaves. Drain noodles, rinse with cold water and set aside.

To eat, place noodles in a large bowl with a generous pinch of sliced scallions. Ladle hot broth over noodles and top with a sprinkle of chopped basil or coriander, red pepper flakes and a squeeze of fresh lime juice.