Ingredients
- 1 1/2 pounds beef chuck successfully
- 8 cups beef broth
- 4 cups water
- 1/2 cup soy sauce
- 1/2 cup plus two tablespoons very thinly sliced peeled ginger root (4 ounces)
- 1 onion, coarsely chopped
- 3 garlic clove cloves, thinly sliced
- 1/2 star anise pod
- 1/2 pound shiitake mushrooms, caps only, heavily sliced
- 3 large scallions, thinly sliced
- 1 pound fresh Chinese egg noodles or thick Japanese udon
- Toasted sesame oil or hot chili oil, for serving
Steps to make this recipe
Inside a slow oven, combine the meat using the broth, water, soy sauce, ginger root, onion, garlic clove and star anise. Cover and prepare on high for 4 hrs, before the meat is tender. Transfer the meat to some plate and let awesome slightly. Using 2 forks, pull the meat into thick shreds.
Strain the broth, discarding the solids. Return the broth towards the oven. Add some shiitakes, scallions and shredded meat. Prepare on high for fifteen minutes, before the mushrooms are tender.
Meanwhile, bring a sizable saucepan of salted water to some boil. Add some noodles and prepare until al dente. Drain well.
Add some noodles towards the soup. Serve in deep bowls, passing the sesame or chili oil while dining.
Make Ahead
The soup could be prepared through Step Two and refrigerated for approximately 4 days.