I make my broth a day or two ahead of time to allow the flavors a long time to come together.
This recipe is easily turned into a Whole30 recipe by omitting the rice noodles. Use zucchini noodles in pace for a delicious twist.
1tbsred chili paste or Gochujangplus more for garnish
salt and pepper
6ozrice noodles
1cupshredded sprouts or bok choy
1/2red onionsliced thin
1red pepperstemmed, seeded and sliced
Small habanero pepper or Thai chili peppersminced, if desired
1cupmushroomssliced
1/2cupbeen sprouts
1lbsthinly sliced eye roast
Fresh cilantro and basilfor garnish
Instructions
Bring the bone broth, lemongrass, ginger, anise pods, red chili paste and a touch or salt and pepper to a boil in a large stock pot.
Reduce heat to a simmer and allot the flavors to mingle over a low simmer for 1 hour.
Prepare your soup ingredients by arranging everything from the shredded sprouts to the beef on serving trays within reach, or as a build your own soup bar on the counter.
Ladel steaming hot bowls of broth into deep bowls and fill the bowls with your desired toppings, adding noodles, spouts, mushrooms, onions, and peppers as desired.
Dip the thin beef into the hot broth to cook. Add minced peppers or more chili paste to turn up the heat.
Garnish with fresh cilantro and basil, slurp and enjoy.