Asian Beef Noodle Soup

4 oz (113 g) uncooked soba noodles, whole wheat spaghetti or rice vermicelli
6 cups reduced sodium beef broth
3 tbsp hoisin sauce
1 tbsp reduced sodium soy sauce
1 tbsp ginger root, grated
1 tbsp sesame oil
1 tbsp freshly squeezed lime juice
12 oz beef tenderloin, thinly sliced (or use flank steak)
3 cups baby spinach leaves, chopped or thinly sliced bok choy
1/4 cup fresh mint leaves, chopped
1/4 cup fresh basil leaves, chopped
Salt and pepper, to taste
1 cup bean sprouts

For serving:
Lime wedges
Sriacha hot sauce
Hoisin sauce

Cook noodles according to package directions.  Drain well, rinse with cold water and drain again.  Set aside until soup is ready to serve.

In a arge pot, combine beef broth, hoisin sauce, soy sauce, ginger root, sesame oil and lime juice.  Bring to a boil.  Reduce heat to low and simmer for 3 minutes.

Add beef, spinach (or bok choy), green onions, mint and basil.  Simmer for 5 more minutes, just until beef is cooked through.  Taste soup and add salt and pepper if desired.

To serve soup, place some cooked noodles in the bottom of a soup bowl.  Top with a few bean sprouts and ladle hot soup over top.  Serve immediately, with extra lime wedges, sriacha, and hoisin sauce at the table for each person to doctor their own bowl.