- 2 bone in soup shanks(Ours were about 1" thick and about 4-5 inches in diameter)
- 2 TBSP Chinese 5 Spice Powder
- Pinch of Salt
- 6 Cups water
- 5-6 carrots
- 1 onion
- 1 TBSP Fish Sauce
- 2-3 handfuls of mushrooms including some shitake
- 6-8 baby bok choy
We did a cow share last Spring. It’s mostly gone. I need to order more… but first I have committed to using up all the bits and pieces we have left in the freezer. Fortunately, we didn’t get too many odd bits, but we did receive a fair amount of soup shanks, neck bones, etc… The best way I have decided to use these up is soup, soup and more soup…
Soup is a favorite of mine anyway. The ease of making it, eating it, the fluidity. It makes me happy.
Add to that some good veggies, maybe some mushrooms and voila, magic…
Chinese 5 Spice Beef Soup
- Place the soup shank in a crock pot
- Sprinkle with Chinese 5 Spice Powder and salt
- Peel and break 5-6 carrots around it
- Quarter or eighth an onion and toss this in too
- Cover with 6 cups of water
- Cover and cook on low 8 or more hours (high 4 or more)
- After cooking in the crockpot I like to cool the stock overnight so I can easily glean off any fat(and there will be A LOT of it). If you don’t have time for the cooling step just skim the fat off to the best of your ability and keep going. If you do refrigerate it you get the excitement of satisfaction mixed with disgust as you see the galtinous mass that will come together from all of the collagen and restorative goodies the broth gets out of the bones….
- Remove the soup shank if it is still intact and shred the meat. Place the marrow bones back in the pot for the lucky peeps who get them.
- Splash in 1 TBSP Fish Sauce and stir the broth, bring the heat back up to a boil
- Add in 2-3 handfuls of various mushrooms(I found an awesome variety pack that I used. Make sure there are some shitakes as they have a very definite and delicious flavor that compliments this dish)
- Place 6-8 baby bok choy in the broth
- Turn heat back down and simmer for just a few minutes until bok choy has softened and mushrooms are cooked
We ate our soup over kelp noodles. This was my first time having these noodles(or so I thought). I’ll be honest when my husband first brought them home and proudly removed them from the bag for me to see I was disgusted. I really was NOT intrigued. However, following my own advice to my kids I tried them, and I loved them.
I rinsed them off thoroughly in water first then soaked them in a bowl of warm water for a few minutes. After that I placed a portion in each bowl for soup and ladled steaming broth over them. I don’t think that they “have” to be cooked, but they looked a heck of a lot more appetizing to me after steeping in broth when they appeared fresh out of the package.
It turns out as I was eating them I’m pretty certain these are the same cellophane noodles you sometimes get at shabu shabu or sukiyaki restaurants.
I LOVED them. I can’t wait to make some pasta sauce and give them a try. I have never really missed pasta. I am happy with zucchini noodles. And….. the kep noodle option is nice to have as one more option when I am looking for something a little outside of the ordinary…
How about you… Have you tried them? Do you like them?