Recipe Swap

9-10 c.  cold water

1 onion small diced large chunks

1 bay leaf

1 lb. sirloin (or brisket as well

4 garlic cloves smashed

1 tsp. peppercorns

1/2 “ ginger smashed

1 tsp. salt

2 handfuls shitake mushroom (or any UR choice

1 zucchini sliced not too thinly

Kale chopped as much as you like

3 T. Korean Red Pepper Powder (more U like it  hot

1 tsp. sesame oil

2 tsp. soy sauce

1 tsp. sugar

1 pkg. thin noodles or Japanese noodles

Place water in large pot adding- onion- bay leaf- sirloin (whole- garlic- peppercorns- ginger- stems of all shitake mushrooms ñ salt.  Bring to rolling boil-turn down to simmer- cover -45-50 minutes.

Drain stock. Remove meat – let it rest on plate . Pour stock (without stock ingredient back into soup pot ñ  bring back to boil.

Reduce heat to a  simmer -add zucchini –several minutes- add shitake mushroom caps sliced thin with the  kale. .Sprinkle with Splenda or regular sugar- simmer another 12or 15 minutes.

Start cooking noodles per package directions

Drain noodles - turn heat off soup.  Place some noodles in large soup bows.  Add beef soup to each bowl.  Slice beef – place in  bowl.  Top with green onions ñ tops.