BEEF NOODLE SOUP .

Slice 6 spring onions on the diagonal and chop 150gm of carrots into thin sticks . Place 15gm of dried porcini mushrooms in a small bowl and cover with boiling water . Trim 350 gm of rump steak of any fat and slice into trim strips . Heat 2 tbs of rice bran oil in a large pot and cook the beef in batches until browned , adding a little more oil if necessary . Remove the beef with a slotted spoon and drain on paper towelling . Add 1 dsp of minced ginger , spring onions , 1 tbs of minced garlic and carrots sticks to the pan and stir fry for 3 minutes . Now add 5 cups of beef stock , the mushrooms and their soaking liquid , 3 tbs of soy sauce and 4 tbs of dry sherry . Season generously with salt and cracked pepper . Bring this to the boil then cover and simmer for 10 minutes . Break up the noodles slightly and add to the mix along with 75gm of torn spinach leaves . Chech seasoning again before serving .