This incredible healing “noodle” soup is a complete meal in itself and can be enjoyed for both lunch and/or dinner!   What makes this dish even more amazing is the adapted broth (bone broth) and the kelp noodles.

BROTH

• 4-5 pounds grass beef bones or knuckle bones
• 2 pound grass fed beef chuck roast or sirloin, cut in half
• 2 pieces ginger (3 inch),  lightly scarred on the sides
• 2 organic yellow onions
• 1/4 cup fish sauce
• 10 whole star anise, lightly toasted in a dry pan
• 6 whole cloves, lightly toasted in a dry pan
• 1 tablespoon sea salt

NOODLES

• 1 12 oz packet of Kelp Noodles (Sea Triangle Noodle Company)

TOPPINGS

• 1/2 organic yellow onion, sliced very thin
• 3 scallions chopped finely
• 1/3 cup diced cilantro
• 1 pound mung bean sprouts
• 10 leaves fresh basil
• 1 lime, cut into thin wedges
• Freshly ground black pepper

DIRECTIONS

• Bring 6 cups of filtered water to a boil, placing the bones and beef slowly into the boiling water.
• Bring to a high boil for 5 min, then lower to a simmer.   Skim the surface of any foam but keep the fat present (do not skim the fat off)
• After 1 hour of simmering, add ginger, onions and fish sauce.  Simmer until the meet is tender.
• Remove the meat and place into a bowl containing ice and water for 10 min.
• Lightly toast the Start Anise and Clove then place into a cheese cloth “spice bag” adding the bag to the broth.  This will infuse for about 30 min and can be tossed (bag and spices) after 30 min.
• Remove onions (these were for flavoring only)
• Add salt and continue to simmer until your ready to make the final dish.
• Place a moderate amount of the kelp noodles into a bowl.  Take 3-5 slices of the beef and lay them on top of the noodles.  ladle 2-3 cups of broth into each bowl.   Garnish with anything from the above list.
• Serve immediately and enjoy!