Weekend Whip: Corn Beef Noodle Soup

My fascination with soup began when I was about eight years old.  It was the '90s and the rage was those morning cartoons televised by ABS-CBN. 

Who could forget Sara, Ang Munting Princesa [Little Princess Sara by Nippon Animation]? In the show, soup is staple in dining scenes. And despite the 2D illustrations of the bowls of broth with loads of potatoes [Haha! Reminds me of Princess Sara Memes], it still looked mouthwatering to me. 

Another reference that comes to mind when soup is brought up is the folk story I've read as a child--The Stone Soup. Definitely a classic tale: the story of a community cooking "the soup" both warms the tummy and the heart.  

Soup is a wonder food. It's a complete meal. It could be enjoyed in itself or with other dishes. And for those who love cooking, it's a versatile fare that can always be reinvented.  

Today, I prepared corn beef noodle soup. Yes it's corn beef noodle soup [not a typographical error]. It's not the beef from the can. It's literally corn+beef [ground beef to be exact].  


The Recipe 

Corn Beef Noodle Soup

Ground Beef
Turmeric Powder
Rosemary
Cayenne Peper
Pepper  
Salt
Garlic
Onions
Olive Oil
Water
Corn 
Malunggay Leaves
Coriander
Spaghetti Noodles


Directions

1. In a bowl, mix ground beef, salt, turmeric powder, pepper, rosemary, and cayenne pepper. Let it sit for at least 30 minutes. 

2. Saute garlic and onions in olive oil. Drop the beef mixture and render beef fat. 

3. Add corn and water. Let it simmer. 

4. Drop the noodles and bring to a boil. 

5. Add malunggay leaves and coriander. 

6. Serve hot.