• 1 lb beef brisket thinly sliced*
• 1 packet Shirataki noodles optional

*Tip:

• Put the brisket on a metal tray and freeze for 1 hour. The meat is ready when the knife goes through smoothly and it’s just firm enough for you to slice thinly.

For The Broth:

• 6 cups beef bone broth
• 1 thumb-size knob ginger peeled
• 3 garlic cloves peeled
• 3 pods star anise
• 1 cinnamon stick
• 8 green cardamom pods
• 3 medium-size shallots peeled, left whole
• 1 t sea salt
• ¼ cup coconut aminos
• 1 T fish sauce
• ½ t Chinese five-spice powder
• 1 cup dried shiitake mushrooms rehydrated overnight in room temperature water*

*Note:

• If rushed for time soak in hot water until the mushrooms are soft and tender.

Garnish:

• 2 cups bean sprouts
• 1-2 red chili peppers sliced
• Handful of Thai basil leaves
• Handful of cilantro leaves
• 1 lime cut into wedges
• ½ cup green onion sliced (only the green part)