Ingredients
- 900g beef shank
- 1 large onion
- 200g of ginger
- 2 tomatoes
- 1 bunch of spring onion
- 1/4 cup soy sauce
- 2000ml of water
- one carrot
- one white reddish
- 3 star anise
- 3 piece cloves
- 3 bay leaves
- 1 tsp Sichuan peppercorns (or blackpeppercorns)
- 3 piece of cardamom
- 2g of ground all spice
- 2 cinnamon stick
- Fresh chilli (optional)
- Hakubaku udon noodle
- bok choy 1 bunch
- pickle mustard green (optional)
Method
- Place all the spices (star anise, cinnamon stick, bay leaves, Sichuan peppercorns, cardamom pods, ground all spice) into a cotton bag or cheesecloth. Tie it securely.
- In a large pot, add the beef shank (cut to piece), onion, garlic, ginger, tomatoes, and green onions.Stir in soy sauce.
- Add the spice pouch into the pot with water.Bring to a boil, then reduce to a simmer. Cover and cook for 2–2.5 hours, or until the beef is tender.
- While the soup is cooking, prepare the noodles according to package instructions. Drain and set aside.
- Place the cooked noodles in serving bowls.Ladle the beef and broth over the noodles, discarding the spice pouch.Garnish with blanched bok choy, pickled mustard greens, coriander, and spring onions.
Product used in recipe
- HAKUBAKU - HAKUBAKU ORGANIC UDON NOODLE 270G
