SICHUAN BEEF NOODLE SOUP

My husband grew up eating this Sichuan beef noodle soup so I try to make it for him whenever I can.

* 12 servings

5 lbs beef shank
1 lbs beef neck bones
2 lbs beef tendon
3 inch fresh ginger, peeled and smashed
5 each garlic cloves , peeled
1 each yellow onion, peeled
3 tablespoons Sichuan hot bean paste; dou ban jiang; chili bean paste
8 each whole star anise
3 1 1/2 inch cubes Chinese yellow rock sugar, about 3 ounces; or 3 tablespoons sugar (white or Chinese packed light brown sugar)
1 bunch green onions (onion tops), trimmed and use the white parts, smash
1 bunch cilantro stems
8 inches daikon, peel and cut into 1/3
1 tablespoon kosher salt
½ cup soy sauce
½ cup Chinese white wine
½ tablespoon Sichuan peppercorns
tt freshly ground white pepper
2 lb eggless Chinese wheat noodles; Shandong la mien, Cook noodles according to package directions
3 each baby bok choy, each halved lengthwise and rinse

Directions:
1. Bring large pot of water to boil over high heat. Add beef shank, neck bones, and beef tendons. Reduce heat. Simmer until beef is brown on outside. Drain and rinse beef under cold water. Wash pot.
2. Heat 1/4 cup oil in same pot over medium-high heat. Add ginger, garlic, onion, star anise, whole green onions, and chili bean paste. Saute for 1 minute.
3. Add 20 cups of water, 1/2 cup soy sauce, dried tangerine peels, 1 tablespoon salt, rock sugar, daikon, cilantro stems, Chinese white wine, Sichuan peppercorns, and beef.
4. Bring soup to a boil and reduce heat to medium-low. Gently simmer for 2.5 hours.
5. Remove meat and tendons and cut into 1 1/2 inch cubes.
6. Strain broth and add beef and tendons back to the strained broth. Discard the beef bones, daikon, etc.
7. Cook noodles according to package and drain well.
8. Divide noodles among large soup bowls. Add blanched bok choy. Ladle soup and meat over. Garnish with a drop of sesame oil, bean sprouts, chopped green onions and cilantro. Sprinkle with white pepper if desired.

FARMHOUSE CHICKEN NOODLE SOUP

There is nothing more comforting to me than a hot bowl of homemade chicken noodle soup when I’m feeling sick or when it’s cold out. Here is my favorite chicken noodle soup. I hope you enjoy it. My husband tells me he loves it…but then again, he tells me that stuff every time I make something…so I don’t buy it. It’s cool.

* 8 servings

Broth:
1 each yellow onion, roasted
1 3-inch piece fresh ginger, roasted
1 5 lbs. fresh whole chicken
1 tablespoon sea salt
1 2-inch piece rock sugar
6 quarts water
2 each sweet white corn, cut corn from the cobb
1 each carrot, diced into bite-sized pieces
2 each tomato, diced into bite-sized pieces
½ cup fresh sweet green peas
2 each celery stalk, diced into bite-sized pieces
½ cup lima beans

Noodles:
2 cups flour
1 teaspoon sea salt
2 each whole egg
2 tablespoons milk

Directions:
1. Roast 1 yellow onion with the unpeeled fresh ginger at 400 degrees for 30 minutes or until softened and lightly browned. Peel the yellow onion and fresh ginger and set aside.
2. Wash the chicken with salt.
3. Bring 6 quarts of water to boil. Add cleaned chicken and bring to a boil. Reduce heat to medium low. Skim the scum on the surface of the broth as necessary.
4. Add roasted ginger, onions, sea salt, and sugar.
5. Simmer the chicken for 45 minutes or until the chicken is cooked fully. Remove the chicken from the broth.
6. Separate the meat from the bones. Shred the meat and set aside. Return the chicken bones back to the broth.
7. Simmer the broth for another hour.
8. Strain broth.
9. Bring the broth to a boil and add the vegetables, shredded chicken meat, and noodles and cook for another thirty minutes or until vegetables and noodles are cooked through and adjust seasonings if necessary.

Handmade Noodles:
1. Mix together flour, eggs, sea salt, and heavy cream. Put the dough on a cutting board covered with flour. Cut into one inch strips, 1/4″ wide with a pizza cutter.