Hey Doc

Beef shank and boneless beef rib are the two most used meat for the beef noodle soup. They are the best meat for soup because the longer you cook it the better it tastes. Besides the meat, I also like to add diced celery, onion and carrots in the broth for flavoring.

1 lb. of meat of your choice, cook it in whole
1 cup of diced celery
½ cup of diced onion
½ cup of diced carrots. Cut the portion in half if you don’t like it too sweet.

The broth: Put all the ingredients in a soup pot, simmer for 2 hours. Once its done, remove the meat and let it cool. Refrigerate it before slice it. Pour the broth through a strainer, discard the vegetable. Let the broth cool completely then put it in the refrigerator for 10 minutes. Remove the solidified fat on the surface, now you have a tasty and nutritious beef broth.
Cooking:
Cook the noodle of your choice to al dente. I prefer simple wheat noodle for this dish. Reheat the beef broth while the noodle is cooking. It happens that I have a bag of frozen soy beans in the frig so I added it to the broth. Finally some sliced green onion is added.
Presentation:
Place the cooked noodle in a serving bowl, place the sliced beef on top, pour the hot broth over the whole thing.

Tip1: What do you do with the extra vegetable?
Almost everything we buy in the super market comes in pre-packaged and very seldom we use all of them in our recipes. What do you do with the extra? In this case, the vegetable is used for flavoring the broth so it does not matter if it is fresh and crispy. I will dice it, then put them in Ziploc bags according to the portions and freeze it for the next time.

Tip2: What about green onion?
I will wash the dirt off the green onion, let it dry on the rack. Cut it 5-6 inches in length. Wrap the green onion with an A4 size printer paper. Secure with a rubber band. Store it in the freezer. There is no need to defrost it before use.

posted by Ron Wu  # 11:17 PM