There’s nothing faux about this soup!
The Boyfriend’s stock for this noodle soup took over five hours to make. Into a bath tub sized pot he simmered beef & pork bones, chuck steak, onions, peppercorns, garlic, ginger, and cinnamon sticks.
Ladle this broth over ready noodles. You could use rice vermicelli or traditional Korean sweet potato noodles.
For extra carnivore delight, add thin slices of good beef––boneless sirloin steak would work. Then garnish with stuff you like: Thai basil (we didn’t have any so we used the “usual” kind), lime, scallion, bean sprouts, and peeled & chopped tomatoes.
In this season of rebirth, I let this soup raise me from the dead.
2 lbs beef bones
14 ounces chuck steak
2 onions, sliced into rings
1 big chunk of peeled ginger
1 cinnamon stick
12 black peppercorns, crushed
2 quarts of water (more if necessary)
1. Bring to boil the first 6 ingredients, Cover then simmer for 4-5 hours, occasionally skimming the surface of fat. Add salt to taste.
2. Keep warm until ready to use.