4 Serves
118 Mins
In a large stock pot, sear the beef shank in olive oil until browned on all sides.
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BurmeseVitamin K
98 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
169 µg / 400 µgCalcium
263 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
282 mg / 420 mgPhosphorus
604 mg / 1,250 mgPotassium
1463 mg / 4,700 mgSodium
1400 mg / 2,300 mgZinc
10 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
70 gAlcohol
0 g
Add the beef broth, water, and aromatics like onion and garlic to the pot, bringing to a boil before reducing to a simmer.
While the broth simmers, prepare the noodles according to package instructions or hand-pull them if using fresh dough.
Season the broth with salt and black pepper, then ladle the hot soup over the cooked noodles and garnish with sliced green onions.
21
g67
g12
g
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Thai