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Ingredients
| beef rib steak: 0.5 lb |
| beef flank: 1.5 lbs |
| radishes: 1/2 whole radish (korean) |
| Chinese chow mein noodles: 0.25 lb |
| shallot onions (chopped): 1/2 cup |
| garlic: 5 cloves |
| Kosher salt: 1/2 tsp |
| black pepper: 1/4 tsp |
Sol-long-tang (Rice & Beef Noodle Soup)
Credit: www.trifood.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
Cooking Directions
- Cut the beef into pieces and divide the radish into two pieces. Boil the beef and radish in 30 cups of water. Lower the heat and simmer for 1 hour till the meat is very tender.
- Take the meat and radish out of the broth. Cool the broth and cut off the excess fat. Slice the meat thinly into small size. Slice the radish into pieces 1/8" thick.
- Add the meat, radish and crushed garlic to the broth. Then boil again.
- Place noodles. Originally, you put buckwheat noodles in the soup. Nowadays, you can put other thin noodles such as Chinese noodles.
- Cut large green onion into rings. Add salt, black pepper, and green onion and check seasoning by salt before serving.