For the broth:
200 g of beef
2 l of water
1 kg of beef bones
1 piece of ginger
½ tablespoon of salt
1 tablespoon of sugar
5 units of star anise
2 units of cinnamon sticks
For the bowl:
400 g of GALLO gluten-free noodles, cooked
Fresh herbs (basil, coriander, mint)
Sriracha and Hoisin sauce
Toast the spices in a dry pan over the lowest heat, once fragrant place them in an infusion bag and set aside.
Place the shallots and onion on an oven-safe tray and cook with the grill for 15 minutes at 190ºC.
Boil the bones in abundant water for 20 minutes. Remove the bones and throw the water away.
In a large pot, add the eggs and cooked vegetables, add ginger and 2 litres of water.
Cook over a low heat for 2 hours. After two hours, add the spices, sugar and salt. Cook for two more hours.
After this time, the stock is ready to serve.
Prepare bowls with the cooked pasta, soy sprouts and a little beef.
Pour the really hot stock on top so that it cooks the meat and serve with fresh herbs and lemon slices.