Elegant Asian beef soup from Roasting: A Simple Art by Barbara Kafka

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Notes about this recipe

  • Rinshin on December 27, 2016

    Quite tasty using only leftover cooked beef bones from the rib roast along with shrimp shells. In the end though, I added some dried shitake mushrooms to increase the savory taste. Somewhat similar to beef pho broth. Good with rice, kudzu or bean noodles.

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