Spinal Tap Noodle Shop Soup
- For the soup
- 4 large collard green leaves, washed and stemmed
- 1 1/2 cup thinly sliced daikon
- 1 teaspoon Szechuan peppercorns
- 8 ounces lo mein noodles
- 2 dried arbol chiles
- 2 scallions thinly sliced (when in season by all means you may substitute ramps)
- For your broth
- 2 pounds oxtail sections
- 2 sweet onions such as Vidalia or Maui
- 2 tablespoons gochugaru (Korean hot pepper powder)*
- 1 Tough green leek tops (yes, really) thoroughly washed. Save the tender whites for something else, like a quiche or whatever...
- 1 bunch parsley
- 2 whole star anise
- 1 small piece fresh ginger
- Sea salt
- Water to cover (about 1 quart
- Rub the oxtail pieces with the gochugaru and place in an oiled roasting pan along with the quartered onions and roast at 400F until everything is browned nicely.
- Use the leek greens to make a bouquet garnie; tie in a bundle with the parsley.
- Transfer the oxtail and onions to a stock pot. Toss in the bouquet, the anise, the ginger and salt. Cover with 2 quarts water and bring to a simmer. Do not boil! Scoop off the foam as it comes up. Continue this process for about six hours with a lid on the stock pot, slightly askew.
- Scoop out the ox tail pieces and refrigerate overnight.
- Discard the bouquet and strain the stock through a cheese cloth lined chinois and refrigerate that in a separate container and hold it overnight as well. On the next day skim off that fat cap which will have formed. Underneath that cap you should have a nice jelly.
- Scrape as much meat as you can get from the oxtail spine. Set aside.
- Soak the arbol chiles in water and put those aside.
- Heat your jellied stock back up to a liquid state. You will need about 6 cups so add water if needed.
- Roll your stemmed collard leaves into a cigar shape and chiffonade into wide ribbons. Add those to your simmering stock along with the daikon and the reserved meat.
- Add in the arbol chiles and the lo mein noodles. Cook until al dente. Taste for salt.
- Finish with sliced scallions.
- *If you must, substitute a flavorful Spanish pimenton.
soup, green leaves, daikon, mein noodles, chiles, scallions, oxtail sections, sweet onions, gochugaru, thoroughly washed, parsley, star anise, ginger, salt, water
Taken from food52.com/recipes/20693-spinal-tap-noodle-shop-soup (may not work)