Taiwanese Beef Noodle Soup

Ingredients

• Beef round

  Bottom round, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  310g

• Garlic

  Raw

  4 clove or 12g

• Ginger root

  Raw

  ½ slices or 1g

• Organic White Miso

  Hikari Miso

  2 tbsp or 36g

• Habanero Peppersauce

  Marie Sharp's

  1 tsp or 100g

• Soy Sauce

  Lite - Kroger

  8 tbsp or 120g

• Brown sugar

  ½ tbsp or 5g

• Rice Cooking Wine

  KA-ME

  3 tbsp or 42g

• Star Anise

  Morton & Bassett Spices

  5 tsp or 15g

• Spaghetti Thin Rice Noodles

  A Taste of Thai

  8 oz. or 228g

• Organic Rainbow Swiss Chard

  Freshdirect

  2 cup raw or 96g

Directions

1. blanch the beef: boil pot of water, add the beef until browned, then drain.
2. heat the pot back over medium high heat. add ginger and garlic for a minute.
3. add miso paste and hot sauce.
4. add the beef back in. stir for 5 minutes.
5. add soy sauce, brown sugar and rice wine. cook 2 minutes.
6. add enough water to cover the beef. bring to a boil and add the star anise.
7. lower heat, cover and simmer for 2-2.5 hours.
8. meanwhile, cook the noodles. when done, divide between bowls.
9. add the greens to the soup and let wilt. divide over the noodles.

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