Oxtail Noodle Soup

Author: Kim Ming

Ingredients:

• 2 lb of oxtail beef bones

• 1 onion

• 6 cloves of garlic

• 2 tbsp of oil

• 2 cup of cubed daikon

• 1 piece of kelp

• 1 shiitake mushroom

• 1 lb thinly sliced beef

• 3 lb book beef tripe sliced

• 3 lb beef tendon sliced

• 2 - 8 oz packages of beef meatballs (not spiced)

• 1/2 lb of shrimp

• 4 tbsp of beef bouillon

• 1 tbsp of brown sugar

• 1 stalk of scallions

• 1 bunch of cilantro

• 1 bunch of sawtooth coriander

• 1- 8 oz package of bean sprouts

• 8 quarts of water

• Rice noodles or udon (as many as you need)

• Five spice (1 stick of cinnamon, 1 tsp of prickly ash, 1 tsp of fennel seeds, 1 star anise, 2 tbsp of fresh ginger)

Instructions:

1. Heat wok and toss in sliced onions and minced garlic, then oil. Sauteed onions and garlic. Toss in beef bones. Quickly stir fry bones to get smoky aroma.

2. Toss the beef bones, beef tendons, daikon, kelp, shiitake mushrooms, five spice (place spices, kelp, mushrooms, in seasoning packet), and water into Instapot pot and select soup broth option if using Instapot. Let simmer for 1 hour.

3. Add beef bouillon, and sugar into pot and stir.

4. Place cooked noodles into bowl. Top with sliced beef, tripe, beef tendons, shrimp, and meatballs. Add broth. Garnish with scallions, cilantro, sawtooth coriander, and lime or lemon slices.