Beef Shin Noodle Soup with Daikon and Star Anise
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Ingredients
- 600 g beef shin, diced
- 250 g mooli (daikon radish)
- 2 star anise
- 25 g fresh ginger, sliced
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1200 ml beef stock
- 300 g medium egg noodles
- 3 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 519 kcal
- Protein
- 44.3 g
- Carbohydrate
- 58.5 g
- of which sugars
- 4.8 g
- Fat
- 11.1 g
- of which saturates
- 4.1 g
- Fibre
- 3.8 g
- Salt
- 4.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the beef shin in a large pan, cover with cold water, bring to the boil and boil hard for 3 minutes, then drain and rinse to remove any scum.
- 2
Return the beef to a clean pan with the beef stock, fresh root ginger, star anise, dark soy sauce and light soy sauce.
- 3
Bring to a simmer, cover and cook gently for 1 hour 15 minutes, until the beef is tender and no pink remains.
- 4
Peel the mooli, cut into chunks and add to the pan for the last 25 minutes of cooking, until tender.
- 5
Cook the medium egg noodles in a separate pan of boiling water according to the pack instructions, then drain and divide between four bowls.
- 6
Ladle the beef, mooli and broth over the noodles and scatter with the spring onions to serve.
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