Kung Fu Panda Noodle Soup
Kung Fu Panda Noodle Soup
Ingredients
For the Bone Broth
- 3 pounds beef marrow bones, cross-cut
- 2 shallots, halved
- 6 cloves garlic, smashed
- 2 carrots, chopped into large pieces
- 2 bay leaves
- 1 teaspoon black peppercorns
- 2 teaspoons salt, plus more as needed
- 12 cups water, or as needed to cover
For the Soup Assembly
- 4 heads bok choy, halved lengthwise
- 8 ounces thin white noodles, such as vermicelli, thin ramen, or udon
- 4 teaspoons chili oil, for drizzling
- 4 teaspoons shichimi togarashi, for sprinkling
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
Place the cross-cut beef marrow bones on a baking sheet. Season generously with salt and pepper.
⏱️ 5 min
- 3
Roast the bones in the preheated oven for 15 minutes. Add the halved shallots to the baking sheet, flip the bones, and continue roasting for another 15 minutes, or until the bones are browned and the shallots are slightly caramelized.
⏱️ 30 min•🌡️ 400
- 4
Carefully transfer the roasted bones and shallots, along with any rendered fat and pan juices, to a large stockpot or Dutch oven.
⏱️ 5 min
- 5
Add the smashed garlic, chopped carrots, bay leaves, black peppercorns, and 2 teaspoons of salt to the pot. Pour in enough water to completely cover all the ingredients (approximately 12 cups).
⏱️ 5 min
- 6
Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover, and simmer for at least 6 hours. Skim off any foam that rises to the surface during the first hour of simmering. The longer the broth simmers, the richer the flavor will be.
⏱️ 360 min
- 7
After simmering, carefully strain the broth through a fine-mesh sieve into a clean pot or large heatproof bowl. Discard the solids. Taste the broth and adjust seasoning with additional salt if needed. Keep the broth warm.
⏱️ 10 min
- 8
Bring a separate large pot of water to a rolling boil. Add the bok choy and blanch for 1-2 minutes, or until tender-crisp. Remove the bok choy with tongs and set aside.
⏱️ 5 min
- 9
In the same boiling water, add the thin white noodles and cook according to package directions until al dente. Drain well.
⏱️ 5 min
- 10
To assemble, divide the cooked noodles among 4 serving bowls. Place a piece of blanched bok choy next to the noodles in each bowl.
⏱️ 5 min
- 11
Ladle the hot, rich beef bone broth generously over the noodles and bok choy in each bowl.
⏱️ 2 min
- 12
Finish each bowl with a drizzle of chili oil and a sprinkle of shichimi togarashi.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Kung Fu Panda Noodle Soup
Ingredients
For the Bone Broth
- 3 pounds beef marrow bones, cross-cut
- 2 shallots, halved
- 6 cloves garlic, smashed
- 2 carrots, chopped into large pieces
- 2 bay leaves
- 1 teaspoon black peppercorns
- 2 teaspoons salt, plus more as needed
- 12 cups water, or as needed to cover
For the Soup Assembly
- 4 heads bok choy, halved lengthwise
- 8 ounces thin white noodles, such as vermicelli, thin ramen, or udon
- 4 teaspoons chili oil, for drizzling
- 4 teaspoons shichimi togarashi, for sprinkling
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
Place the cross-cut beef marrow bones on a baking sheet. Season generously with salt and pepper.
⏱️ 5 min - 3
Roast the bones in the preheated oven for 15 minutes. Add the halved shallots to the baking sheet, flip the bones, and continue roasting for another 15 minutes, or until the bones are browned and the shallots are slightly caramelized.
⏱️ 30 min•🌡️ 400 - 4
Carefully transfer the roasted bones and shallots, along with any rendered fat and pan juices, to a large stockpot or Dutch oven.
⏱️ 5 min - 5
Add the smashed garlic, chopped carrots, bay leaves, black peppercorns, and 2 teaspoons of salt to the pot. Pour in enough water to completely cover all the ingredients (approximately 12 cups).
⏱️ 5 min - 6
Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover, and simmer for at least 6 hours. Skim off any foam that rises to the surface during the first hour of simmering. The longer the broth simmers, the richer the flavor will be.
⏱️ 360 min - 7
After simmering, carefully strain the broth through a fine-mesh sieve into a clean pot or large heatproof bowl. Discard the solids. Taste the broth and adjust seasoning with additional salt if needed. Keep the broth warm.
⏱️ 10 min - 8
Bring a separate large pot of water to a rolling boil. Add the bok choy and blanch for 1-2 minutes, or until tender-crisp. Remove the bok choy with tongs and set aside.
⏱️ 5 min - 9
In the same boiling water, add the thin white noodles and cook according to package directions until al dente. Drain well.
⏱️ 5 min - 10
To assemble, divide the cooked noodles among 4 serving bowls. Place a piece of blanched bok choy next to the noodles in each bowl.
⏱️ 5 min - 11
Ladle the hot, rich beef bone broth generously over the noodles and bok choy in each bowl.
⏱️ 2 min - 12
Finish each bowl with a drizzle of chili oil and a sprinkle of shichimi togarashi.
⏱️ 3 min