UDON NOODLE SOUP WITH MISO AND TOFU

Preparing this soup is a 2 day process.

To make the bone broth, preheat oven to 425 degrees.  Place the beef bones on a baking sheet and bake for 40 minutes until browned and fragrant.  Place the bones in a large stock pot and cover with the 4 quarts cold water and 2 tablespoon salt.  Bring to a boil over medium high heat.

On the same baking sheet arrange the onions, ginger, garlic, star anise, and cinnamon sticks in a single layer.  Sprinkle with peppercorns and drizzle all over with the olive oil.  Bake for 30 minutes until browned and fragrant.  Add the entire contents to the pot with the beef bones.  Stir and reduce heat to low.  Cover and simmer for 6-8 hours.

Strain the broth through a fine sieve or cheesecloth.  Let come to room temperature and then refrigerate overnight.  Scrape the congealed fat off the top of the stock the next morning.

Bring the stock to a boil and add the mushrooms.  Turn down to a simmer, cover, and cook for 1 hour.  Take ½ cup of the stock out of the soup and whisk the miso paste into it until smooth.  Add back into the pot along with the fish sauce and bring the stock back to a boil.  Add the frozen noodles and cook for 2-3 minutes until they are al dente texture.  Add the tofu and pea pods to the soup.  Cook for 3 more minutes until the pea pods are bright green.

Serve the hot soup in bowls.  Garnish with about 1 tablespoon scallions, a few torn mint leaves, cilantro leaves, torn basil, 2 teaspoons hoisin, and 1 teaspoon sriracha.  Each diner will can add more or less of the flavors they like best!!  Soooo gooood!!!