The bones are the best part of the meat!
So recently I've learned how to make stock! And from stock, I've learned how to make a lot of different delicious soups. I think the interest was sparked upon discovering a very delicious Malaysian Satay soup at the local shabu shabu restaurant and wanting to have it at home. Also, the realization that if you can throw a bunch of veggies into a tasty broth at a shabu restaurant, you can do the same thing on your stove for a fraction of the price. Also, since soup contains a lot of water, you can eat a lot of it!
For the past 24 hours, I've been simmering beef bones and an onion on my stove. At dinner time tonight, I strained off the bones and onion, and made the following recipe:
6 ounces fresh chinese thin noodles noodles
1 tablespoon grated ginger or a little more
1 tablespoon freshly chopped garlic
The whole pot of beef stock, maybe a gallon?
3 tablespoons nuoc nam (Vietnamese fish sauce)
1 tsp dried lemongrass
1 cinnamon stick
1 star anise
2 tbsp lee kum kee satay marinade (mm, fish paste and peanuts)
1 box sliced mushrooms (10 ounces). Using fresh asian mushrooms would have been better, but I had to run to Whole foods to get last minute mushrooms, and anything but the white ones is expensive. At the chinese market, you can get fancy mushrooms for much less!
6 leaves of napa cabage, sliced into ~1/3 inch strips. I should have used more. Napa is so nice and sweet!
This time I didn't adjust spice with sriracha sauce, but if you want it spicy, just add some, or some hot pepper.
The noodles go in about 3-4 minutes before the soup is done. Fresh udon works great also!
For the past 24 hours, I've been simmering beef bones and an onion on my stove. At dinner time tonight, I strained off the bones and onion, and made the following recipe:
6 ounces fresh chinese thin noodles noodles
1 tablespoon grated ginger or a little more
1 tablespoon freshly chopped garlic
The whole pot of beef stock, maybe a gallon?
3 tablespoons nuoc nam (Vietnamese fish sauce)
1 tsp dried lemongrass
1 cinnamon stick
1 star anise
2 tbsp lee kum kee satay marinade (mm, fish paste and peanuts)
1 box sliced mushrooms (10 ounces). Using fresh asian mushrooms would have been better, but I had to run to Whole foods to get last minute mushrooms, and anything but the white ones is expensive. At the chinese market, you can get fancy mushrooms for much less!
6 leaves of napa cabage, sliced into ~1/3 inch strips. I should have used more. Napa is so nice and sweet!
This time I didn't adjust spice with sriracha sauce, but if you want it spicy, just add some, or some hot pepper.
The noodles go in about 3-4 minutes before the soup is done. Fresh udon works great also!