Beef tendon noodle soup

2 servingsBeef Tendon Noodle Soup
Soup Ingredients
400 g. of beef tendon, rinsed
Beef bones
1/2 whole head of garlic
1whole onion, sliced
2 bay leaves
A little salt
1 tsp. of black peppercorns
Light soy sauce, to taste
2 tbsps. rice cooking wine
Sugar, to taste
2-3 star anise
20 gram ginger
1 stick cinnamon
200 gram egg noodles
Blanched bok choi or pak choi
Shredded carrot
Sliced spring onion)
2-3 bird’s eye chilies, sliced
Cilantro, mint and holy basil
Toasted sesame seeds
Put the bones in a pot. Cover with water. Boil; skim off the scum that rises.
Add the tendons, onion, garlic, ginger, bay leaves, star anise, cinnamon and peppercorn to the bones.
Lower the heat, cover and simmer for three to four hours or until the tendons are very tender.
Scoop out the tendons. Cut into small pieces if they are large.
Strain and reserve the broth for the noodle soup.
Pour the broth into a small pan, add the soy sauce, rice wine and sugar. Simmer for about 10 minutes to get the flavors to blend.
Meanwhile, cook the noodles in boiling water, drain, dump in iced water then drain again.

Assemble your noodle soup. Place the noodles in a bowl. Add as much or as little beef tendons as you like. Add vegetables and garnishes.
Pour in the hot broth.
Serve at once.

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