Beef broth with Japanese Noodles and hot crisp chili oil

A soup is not only good for warming up on cold winter days. Clear beef, vegetable or poultry bouillons bring a lot of vitamins and minerals with them. Just the right thing if you’ve got a bad stomach or are fighting a cold. Not to underestimate the amount of liquid. In other words, a meal that makes sense especially in hot countries. It is practically an electrolyte solution free of charge.
Finally, I would like to mention that it is an extremely cheap meal.


Ingredients:
Cattle Bone
Beef
Carrots
Celery
Leeks
Parsley
Salt and pepper

Japanese noodles
Hot crisp chili oil
Fresh coriander


Preparation:

  • Cut all the ingredients into large pieces and place them in a large pot with plenty of cold water. Bring to the boil and simmer for 1-2 hours.
  • In the meantime, chop the vegetables in small pieces and set aside. Remove the fresh coriander from the stems and store covered in the refrigerator.
  • Then pour the broth through a sieve. Take the meat out and put it on a board. Pour the stock back into the pot and simmer with the cut vegetables on a medium flame.
  • Now put on the pasta water according to the instructions.
  • -> Put the bones and the cooked vegetables in the garbage after they have cooled down.
  • Now cut the meat into small pieces and put them into the soup. Season to taste with salt and pepper.
  • Drain the noodles and sprinkle good with cold water.
  • Put noodles in a bowl, pour hot broth over and add some coriander as garnish. If you like it spicy, add 1-2 spoon hot crisp chili oil.

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