- 1kg beef tendon
- 50ml mentsuyu (Chinese soup stock)
- 1 litre cold water
- 300ml hot water
- 1 tsp chicken stock powder
- ¼ tsp ginger purée
- 200g beef strips, or steak cut into thin strips
- 240g Chinese glass noodles
- For toppings
- Spring onions, sliced
- Lime wedges
- Thai basil sprigs
Make the broth. Place the beef tendon, mentsuyu and cold water in a lidded pot, bring to the boil and simmer, uncovered, for four hours. Alternatively, place in a pressure cooker for one hour. Add more water to the broth if it reduces too much.
Drain the stock through a fine sieve. Discard the beef tendon (all the meat will absorb into the stock). Now ladle about 300ml of the broth and the hot water into a pot over a medium-high heat. Add the chicken stock powder, ginger purée and beef strips, then stir. Bring back to the boil, stirring occasionally, until the beef is cooked.
Cook the noodles according to the instructions on the packet. Divide the between two serving bowls and pour over the soup. Top with the spring onions and Thai basil, and serve with lime wedges.