Jannah'S Daikon Noodle Soup

• 2 tablespoons Tauco (taucu) soybean paste (miso paste works too)
• 2.5 lbs. good beef bones, bone marrow will do
• 3 liters water
• 3 cloves of garlic
• 3 centimeter of ginger
• 2 tablespoons oil
• 1 piece large daikon
• 0.5 lb. thinly sliced flank
• any kind of noodle
• 2 quarts water to boil noodle and baby Bok Choy
• 1.5 pounds baby Bok Choy
• 1 pinch sugar
• salt and pepper to taste
• 1 teaspoon crunchy fried soybean
• 1 sprig scallions
• chili oil

1. Blitz on the food processor Tauco paste, garlic and ginger. Slowly incorporate 1 tbs. of vegetable or canola oil to obtain smooth consistency. Traditionally, we make this paste using mortar and pestle.
2. Heat the remaining 1 tbs. oil, saute the Tauco Paste mixture until fragrant, mix in the beef bones, mix and cover for 2 minutes. Add water. Boil then simmer until it becomes a 2.5 qt. of broth. Sieve.
3. While the broth is simmering, cut the daikon into 0.25 inches coins. Then, cut the premium beef flank as thin as you can and stem off the baby Bok Choy.
4. Mix in the daikon coins in sieved broth, boil, salt and pepper to taste, then add a pinch of sugar (to replace MSG), simmer until daikon coins are transparent.
5. Once the daikon becomes tender but not yet transparent. Boil 2 qts. water on a different stock pot, once boiling add a pinch of salt.
6. Blanch baby Bok Choy as well as the sliced flank, sieve transfer to a ramen bowl. Soak noodle (I use flat egg noodle) until al dente, sieve, transfer to ramen bowl.
7. Laddle the broth in. Scatter the scallions, then the crunchy fried soy beans. Lastly, drizzle chili oil.

soybean paste, good beef, liters water, garlic, ginger, oil, daikon, flank, noodle, water, baby bok, sugar, salt, crunchy fried soybean, scallions, chili oil

Taken from food52.com/recipes/20637-jannah-s-daikon-noodle-soup (may not work)