Taiwanese Inviting Pink meat Noodle Soup

System

• 2 kilos crimson meat stew meat, reduce into 1-trip cubes

• 3 tablespoons vegetable oil, or more as wished

• 8 cups water, or more as wished

• 1 (14 ounce) can crimson meat broth

• 1 bunch green onions, reduce into 2-trip objects

• 1 cup soy sauce

• ½ cup rice wine

• ¼ cup brown sugar

• 10 cloves garlic, peeled, or more to model

• 4 small chile peppers, halved and seeded, or more to model

• 2 tablespoons chile paste, or to model

• 1 (1 1/2 trip) portion unique ginger, peeled and reduce into 5 objects

• 3 neatly-known individual anise pods, or more to model

• 1 teaspoon five-spice powder

• 4 small heads child bok choy

• 1 (10 ounce) bundle udon noodles

• 1 tablespoon chopped pickled mustard greens, or to model (Non-obligatory)

1. Plot crimson meat in a stockpot and duvet with water; elevate to a boil. Snatch away from the warmth and drain.

2. Pour vegetable oil true into a slack cooker; add crimson meat, 8 cups water, broth, green onions, soy sauce, rice wine, brown sugar, garlic, chile peppers, chile paste, ginger, neatly-known individual anise, and five-spice powder. Duvet and cook dinner on Low for 8 to 9 hours.

3. Transfer crimson meat to a bowl with a slotted spoon. Strain broth true into a bowl; discard solids. Return broth to the slack cooker; lend a hand on Warm except wished.

4. Elevate a pot of water to a boil; add bok choy and cook dinner for 30 seconds. Snatch away with a slotted spoon and bustle below chilly water. Drain, then roughly reduce.

5. Add udon noodles to boiling water; cook dinner except at ease but agency to the chunk, about 4 minutes. Drain.

6. Divide noodles among serving bowls and high with crimson meat, bok choy, and sizzling broth. Garnish with mustard greens.

Diet Details (per serving)