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Pares Sotanghon

Yields1 ServingTotal Time1 hr 30 mins

 1 kg beef sukiyaki-cut
 2 large onion leekscut into 1-inch pieces
 1 napa cabbagecut into pieces
 1-2 bundles enoki mushrooms
 1 pack firm tofucut into thick slices
 2 large carrotssliced
 1 sotanghon/bihon noodles
Pares Soup Base
 2 tbsp oil
 ½ cup celery finely chopped
 3 star anise
 6 garlic clovesminced
 2 medium red onionquartered
 2 bay leaf
 ½ tbsp black peppercorns
 2 ginger cut into half-inch pieces and smashed
 1 ½ cups beef tendon/litidchopped into small pieces
 6 cups beef broth
 ½ cup soy sauce
 ¼ cup mirin
 3 tbsp brown sugar
Make soup base
1

Make soup base. In a pot over low heat, saute onions, garlic, ginger, celery, and star anise until soft and translucent, about 5 minutes. Deglaze pan with beef broth. Add soy sauce and mirin. Add the litid, bay leaf, and brown sugar. Bring to a boil and simmer on low heat until the litid softens, about 45 minutes, adding more water if needed.

Add noodles
2

Add the sotanghon/bihon noodles and simmer until tender.

Add vegetables
3

Arrange the onion leeks, napa cabbage, enoki mushrooms, tofu, and carrots on top and simmer until the vegetables soften for about 10 minutes.

Cook meat
4

Add the beef sukiyaki strips and boil until the meat is no longer pink. Serve.

Nutrition Facts

Serving Size 4-6 servings