SKILL LEVEL: Expert
PREP: 5 minutes
COOKING: 2 to 3 hours
MAKES: 4 servings
PAIRS WELL WITH: A Bloody Mary, spicy cured sausage
SKILL LEVEL: Expert
PREP: 5 minutes
COOKING: 2 to 3 hours
MAKES: 4 servings
PAIRS WELL WITH: A Bloody Mary, spicy cured sausage
Contrary to its name, this dish is actually delightful when served hot. Previously enjoyed only by those who had climbed to Kun-Lai Summit, this flavorful, fortifying soup can now be made by anyone with the skill to combine these simple yet complementary ingredients.
2 cloves garlic, minced
1 leek, washed and chopped small
1 pound beef chuck roast
12 cups water
1 /2 cup soy sauce
1 /2 cup mushrooms
1 handful fettuccine pasta, broken in half
Salt and pepper, to taste
Dash of Sriracha sauce, to taste
Hard-boiled egg (optional)
1. Combine all ingredients except the mushrooms, pasta, and seasonings in a large soup pot. Bring to a boil, then reduce heat to a gentle simmer.
2. Cook for 2 to 3 hours, until the meat starts to fall apart. Remove from heat temporarily and shred the meat into bite-sized pieces with a pair of forks.
3. Return to heat, then add the mushrooms and reduce the heat to low.
4. In a separate pot, boil salted water and cook the pasta (if the pasta is cooked in the main pot, it will absorb too much of the broth) until the pasta is tender, about 5 to 10 minutes.
5. Drain the pasta, then add to the main pot. Ladle into bowls and serve. Top with a hard-boiled egg sliced in half (optional).