Beef noodle soup is a Chinese noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia.

Ingredients:
• Illicium verum Hook
• Foeniculum vulgare
• Ramulus Cinnamomi
• Syzygium aromaticum
• Citrus reticulata
• Zanthoxylum bungeanum
• Glycyrrhiza uralensis

Method:
• Boil noodles until tender but very firm. Place on a sieve and pour cold water. Drain properly and keep aside.
• Boil beef slices in salted water, until fork tender, and drain.
• Combine beef broth, ginger, salt, and Beef Noodle Soup Pouch in a deep pot.
• Place on medium-high and bring to a boil. Reduce the heat and simmer for 15 minutes.
• Transfer noodles into 4 large soup bowls and place some beef slices over it.
• Pour hot broth over each bowl and top with a lemon slice.
• Garnish with basil leaves, cilantro, sprouted lentils and green onions.
• Serve immediately.