Please rest assured that I’m still working on getting this site to a better server. I know that the pages load slowly and that the blog becomes inaccessible periodically, the webhost keeps telling me that there are too many blog visitors (thank you, visitors!) and while I’m tickled pink that traffic has tripled over the past few weeks, the spike does entail some adjustments. And I’m on to them. I’m at my wits’ end here and all stressed out but I still got to eat and this is what I had for lunch earlier today.
Glorious beef tendons. Sticky. Gelatinous. Melt in the mouth tender. With cha (green tea) noodles. In a broth that’s subtly sweet and salty. Definitely a stress buster.
- 100 g. of beef tendon, rinsed
- beef and pork bones
- a whole garlic
- a whole onion
- 2 bay leaves
- a little salt
- 1 tsp. of black peppercorns
- light soy sauce, to taste
- about 2 tbsps. of rice cooking wine
- sugar, to taste
- 50 g. cha soba
- shredded vegetables (a combination of whatever you like, for instance, bok choy or pak choi, carrot and onion leaves)
- fresh herbs and spices (again, a combination of whatever you like, for instance, finely sliced finger chilies, cilantro, mint or basil; blanched mushrooms and toasted sesame seeds are good too)
- Put the bones in a pot. Cover with water. Boil, skim off the scum that rises.
- Add the tendons, onion, garlic, bay leaves and peppercorn to the bones.
- Lower the heat, cover and simmer for three to four hours or until the tendons are very tender.
- Scoop out the tendons. Cut into small pieces if they are large.
- Measure enough broth to make a bowl of noodle soup. Cool the rest, freeze and reserve for future use.
- Pour the measured broth into a small pan, add the soy sauce, rice wine and sugar. Simmer for about 10 minutes to get the flavors to blend.
- Meanwhile, cook the cha soba in boiling water, drain, dump in iced water then drain again.
- Assemble your noodle soup. Place the noodles in a bowl. Add as much or as little beef tendons as you like. Add vegetables and garnishes.
- Pour in the hot broth.
- Serve at once.
Preparation time: 15 minute(s)
Cooking time: 4 hour(s) 30 minute(s)
Number of servings (yield): 1