Recipe - Star Anise-Leek Noodle Soup With Beef Carpaccio

1 tablespoon Minced ginger
2 Serrano chiles; minced
3 Leeks; white part only,
julienned
1 lg Carrot; julienned
1 tablespoon Dark soy
8 cup Chicken stock
3 Star anise
2 cup Soaked mung bean noodles
1 Piece beef tenderloin (8
oz); frozen
1 teaspoon Hoisin Lime Oil; (see below)
Salt; to taste
Freshlyground black pepper;
to taste
=== BEAN SPROUT SALAD ===
2 cup Bean sprouts
1 cup Whole Thai basil leaves
Juice of 2 limes
One half tablespoon Fish sauce
=== HOISIN LIME OIL ===
1 cup Hoisin
2 tablespoon Canola oil for cooking
One fourth cup Lime juice
One fourth cup Canola oil; for blending

In a 2quart saucepan coated with canola oil, saute ginger and chilies for
3 minutes. Add leeks and carrots and season with salt and pepper. Add soy,
chicken stock and star anise. Bring s

When ready, pull out star anise. Heat the noodles in the broth and ladle
into 4 bowls. On a slicer or using a very sharp knife, slice thin pieces of
frozen beef. The thinner the better. Lay the beef on top of the soup.
Drizzle with Hoisin Lime Oil and garnish with Bean Sprout Salad.

For the Bean Sprout Salad: Mix all together and check for seasoning.

For the Hoisin Lime Oil: In a small pan coated with canola oil saute the
hoisin sauce. Put the cooked hoisin into a blender, add lime juice; while
blending add the canola oil until the mixture is fully emulsified.

This recipe yields 4