Ingredients :
- 1/2 head Napa Cabbage
- 1 1/2lb thinly sliced beef
- 1 onion, roughly chopped
- 1 pkg enoki mushroom, sliced in half and segmented
- 2 handfuls Saifun potato noodles
- Enough dashi (or beef broth) to just cover ingredients
- Chopped green onions, for garnish
- Salt, pepper, garlic
- optional: great with steamed rice, also with ponzu sauce for dipping
Instructions :
1. Chop the end/butt of the Napa cabbage and layer Napa cabbage, sliced beef, Napa cabbage, sliced beef, etc until you run out of either cabbage or beef. Slice about 2-3 inches in height.
2. In a pot, put Saifun noodles on bottom, as well as chopped onions. On top, add the layered Napa and beef vertically, keeping the layers as tight as you can. Leave middle open and add enoki Mushrooms.
3. Add broth until it just reaches the top of the napa/beef and then set heat on high to boil. Skim scud as it cooks.
4. Once it reaches a slight boil, reduce heat to simmer and cook until beef and Napa are cooked through, about 10min. Taste soup and season to taste. Add green onions for garnish.
5. Serve hot with steamed rice
