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Put the beef in a pot. Pour the mixture of soy sauce, mirin, brown sugar, ketchup and Sriracha over the beef. Add the ginger, garlic and onion.
Bring to a boil, then cover and let simmer for 1 1/2 to 1 3/4 hours, or until the meat can be pulled apart with a fork. This part of the recipe can be done in a slow cooker on the low setting for 6 hours.
Once the beef is cooked, shred it using two forks, then set aside.
For the soup, put the beef stock, ginger, onion, star anise and garlic cloves in a large pot. Bring to a boil, then simmer for 40 minutes. Once this is done, strain the stock, discard the solids, and add the miso. Mix well.
To serve, place individual servings of noodles, thinly sliced onions and a sprinkling of cilantro in large bowls. Then pour the soup over the noodles.
Top with the shredded beef, bean sprouts, sliced bok choy and edamame. Serve hot with lime quarters on the side.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.