Ingredients

The following ingredients have 7 Servings
  • 1 pound beef (cut into small strips (don't discard any bones))
  • 1/4 cup cooking oil
  • 1 large onion (chopped)
  • 3 garlic cloves (minced)
  • 2 large carrots (diced)
  • 2 medium potatoes (diced)
  • 1 cup rutabaga (diced; turnip or daikon)
  • 1 bell pepper (diced)
  • 2 tomatoes (diced or 1 cup canned tomatoes)
  • 1.5 tablespoons sea salt
  • 1 teaspoon paprika powder
  • 1 teaspoon coriander seeds
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon chili flakes
  • 2 star anise pods
  • 3 quarts hot water
  • 1 pound fresh noodles
  • cilantro (or parsley for garnish)

Instruction

  • In a large soup pot with heavy bottom heat the oil on medium-high heat. Add the beef strips and cook uncovered for about 5 minutes until browned from all sides. Add onion and garlic to the pot and cook on medium until soft.
  • Add the other vegetables and saute for a few minutes. Add any existing bone and spices (star anise and coriander seeds in a spice bag for easy removal) and fill hot/boiling water into the pot. Bring to a boil, then turn heat to low and simmer for about 40 minutes until meat is tender and vegetables are soft.
  • Remove any bones and spice bag.
  • Cook the noodles separately according to directions. Fill cooked noodles into deep bowls, top with soup and add coarsely chopped cilantro or parsley on top.