Tuesday, January 19, 2016

Beef noodle soup

This aromatic, flavorful, comforting bowl of noodle soup recalls the scents of authentic pho soup restaurants even during cooking.

bones of a rotisserie chicken
4 cups beef stock
3 cup water
3-4 star anise
6 cloves garlic
3 bay leaves
1-inch ginger
1 tsp fennel seeds
1 tsp sichuan peppercorns
0.5 tsp white pepper
peel of one orange
0.25 tsp cardamom

1 lb daikon radish
0.5 lb udon noodles
chili oil
chopped cilantro
chopped mint
0.5 lb roast beef

Take the bones of the rotisserie chicken and add them to a large Dutch oven. Add to it the stock and water, and all the spices.

Peel the orange parts of the orange peel to add to the mix and slice the ginger into 0.25-inch-thick slices.

Bring the contents of the pot to a boil. Simmer on low heat, covered, for two hours and 30 minutes.

Drain the broth through a filter to remove spices and bones. Add the sliced daikon radish and simmer for another 30 minutes.

Prepare udon noodles according to package instructions. Add to two soup bowls. Ladle broth with radish over. Add ribbons of roast beef and shredded mint and cilantro leaves. Serve with scallions sprinkled over.

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