1 1/3 lb. shank of beef
1/2 whole white radish
1/4 lb chinese noodles
1 large green onion
5 cloves garlic
salt, black pepper, MSG
1. Cut the beef into large pieces and halve the radish. Boil the beef and radish in 30 cups of water. Lower the heat and simmer for 1 hour until the meat is very tender.
2. Take the meat and radish out of the broth. Cool the broth and skim off excess fat that has floated to the top. Slice the meat thinly into the bite sized pieces cutting against the grain. Slice the radish into pieces 1/8" thick.
3. Add the meat, radish and crushed garlic to the broth. Then bring to a boil again.
4. Cut large green onion into rings. Add the salt, black pepper and green onion and check the seasoning just before serving.
Hint: This beef stock soup may be made using the knuckle bone.