The base of this delicious soup is the broth, and the secret to excellent bone broth is long, slow simmering. This takes a long time, but actually is super easy to make – it practically cooks itself leaving you plenty of time to nap on the couch. Plan on eating it tomorrow, and maybe have miso soup in the meantime. Secondly, it is bursting with delicious, healthy goodness that will have you back on your feet in no time.
- 1 kilo of chuck steak on the bone, plus extra bones if you like.
- a few carrots, celery and an onion to make the stock.
- fresh (not from a jar) garlic, ginger and chili.
- rice vermicelli
- fresh bean shoots
- fresh, chopped spring onions, parsley, coriander, mint.
- 1 lemon, for squeezing.
- Chop the chuck steak into largish pieces and set aside, covered, in the fridge. (The good thing about going to an independent butcher is that they will chop it for you) Put all the bones into a hot oven for about 30 minutes, just to brown them. Now put them into the slow cooker or stock pot with the chopped carrots, celery and onion. Fill to the brim with water, set on low, and leave overnight.
- In the morning, strain your excellent bone stock, return to the slow cooker and add the chuck steak, and roughly chopped ginger. Add in the garlic and chili, finely chopped. Let simmer on low for at least 4 hours, until the meat is falling apart.
- Prepare the rice vermicelli according to packet directions. The packet always tells me to soak in hot water, but I find that a few minutes in boiling water gives a more reliable result.
- Have your bowls ready! In each bowl, put some vermicelli, a big handful of bean shoots, a big handful of chopped greens.
- Remove the large pieces of ginger from the soup, no one wants to eat that! Ladle the meaty broth over the noodles and veggies, squeeze over lemon to taste.