Zomppa'S Spicy Beef Noodle Soup

• 10 cups cold water
• 1 onion small, diced in big chunks
• 1 bay leaf
• 1 pound sirloin can use brisket as well
• 4 garlic gloves of, smashed
• 1 teaspoon peppercorns
• 1/2 inch ginger smashed
• 1 teaspoon salt
• 2 handfuls shitake mushroom or any mushrooms you like
• 1 zucchini sliced, not too thinly
• kale chopped, as much as you like
• 3 tablespoons red pepper Korean, Powder, more if you like it REALLY spicy
• 1 teaspoon sesame oil
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 1 packet vermicelli noodles Vietnamese

1. In a large soup pot, add the water, onion, bay leaf, sirloin (whole), garlic, peppercorns, ginger, the stalks of all the shitake mushrooms (we'll use caps later), and salt.
2. Bring to a boil, then lower to a simmer, with the cover on, for about 45-50 minutes.
3. Drain the stock.
4. Remove the meat and let sit.
5. Then, pour the stock (without the stock ingredients) back into the soup pot and bring to a boil.
6. Reduce the heat to medium/low and bring to a simmer.
7. Add the zucchini.
8. After 3 minutes then add the shitake mushroom caps (sliced or whole) and the kale.
9. Let the soup simmer for another 5 minutes.
10. In the meantime, mix, in a small bowl, the red pepper powder, sesame oil and soy sauce.
11. Add this mixture to the soup.
12. Then, sprinkle in the sugar.
13. Let simmer for another 5-7 minutes.
14. While the soup is finishing up, cook your noodles (read the instructions on packet).
15. Drain the noodles and turn the heat off the soup.
16. Place a handful of the noodles in a large soup bowl.
17. Add the amount of spicy beef soup that you want.
18. Slice your beef and add to the bowl.
19. Add some chopped green scallions and enjoy!

cold water, onion, bay leaf, sirloin, garlic, peppercorns, ginger smashed, salt, mushroom, zucchini, kale, red pepper, sesame oil, soy sauce, sugar, noodles vietnamese

Taken from www.yummly.com/recipe/Zomppa_s-Spicy-Beef-Noodle-Soup-1677206 (may not work)