Clear Broth Beef Noodle Soup

Method

1. 1

   Place the beef shanks in a pot of cold water. Bring to a boil to release impurities, then drain and rinse.

2. 2

   Transfer the beef to a clean pot. Add the carrot, onion, ginger, garlic, green onions, bay leaf and star anise. Cover with fresh water and add the rice wine, if using.

3. 3

   Bring to a boil, then reduce the heat to low. Cover and gently simmer for 90 minutes. If using cooked beef tendon, add it after the first hour.

4. 4

   Pierce the centre of the beef with a chopstick. If it’s still firm, continue simmering until tender.

5. 5

   Remove the beef and let it cool slightly before slicing. For thinner, neater slices, refrigerate until chilled and firm. Add the daikon to the soup and simmer for another 30 minutes, until tender.

6. 6

   Remove the green onions, ginger and onion. Season the broth with salt and white pepper to taste.

7. 7

   Cook your favourite noodles and vegetables separately. Divide into bowls, top with sliced beef and ladle over the hot soup. If using chilled beef, gently reheat it in the broth before serving.