Directions

To Prepare

1. Fill a pot with water together with 4 slices of ginger and beef brisket and bring it to a boil. Boil for a few mins to bring out all the scum and impurity from the beef.
2. Remove beef from pot and let it cool before rinsing under running water to remove left over scum. Cut beef into large chunks about 4cm.
3. Place all the spices into a tea bag and tighten with a cotton string.

To Make

1. In a medium stock pot fill with 2L of water, spice bag, ginger and galangal slices, cinnamon quill, garlic cloves and mandarin peel and bring to a boil.
2. Add in the parboiled beef and daikon and let it boil for 5 mins under medium heat. Cover and reduce to low heat and simmer for 1.5 hours or until beef is tender.
3. When it’s almost ready, season soup with chicken granules, salt, cooking wine, light soy sauce, fish sauce, and white pepper.
4. Cut bok choy into halves and blanch in boiling water for a few mins and set aside.
5. Cook egg noodles a bundle at a time for 30-40 secs, rinse in bow of cold water and return to boiling water for 10 secs.
6. Place noodles into bowl with bok choy, daikon, beef brisket and scoop soup over. Garnish with chopped spring onions.