Korean Beef and Noodle Soup
10 cups chicken bone broth
1 pound flank steak, thinly sliced against the grain
1 yellow onion, thinly sliced
2 scallions, thinly sliced on the bias
1/2 pound Shiitake mushrooms
1 pound Korean-style egg noodles (or any style of thin egg noodles)
1/4 cup gochugaru - Korean red chili powder (or crushed red pepper flakes)
1 tablespoon salt
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons olive oil
1 tablespoon fish sauce
In a large stock pot over medium-high heat, add the olive oil and onion, then cook until translucent, about 5 minutes.
Add mushrooms, then cook until soft, another 5 minutes.
Add the bone broth and flank steak, and bring to a low bowl.
Add the chili powder, salt, soy sauce and sesame oil, and cook until the steak is tender, about 8-10 minutes.
Then add the noodles and cook to al dente, about 7 minutes.
Stir in the fish sauce at the end, then serve and top with the sliced scallions.