Ingredients
Instructions
Base
Wash the meat, put it in a large pot, cover with cold water, and slowly bring to a boil. When foam starts to form, skim it off - the broth will remain beautifully clear. (My grandmother always said that the broth should not be rushed - it must 'breathe' slowly.)
Vegetables
Add cleaned vegetables, whole onion and garlic, spices, and bay leaf. Simmer slowly, at least 1.5 to 2 hours over low heat.
Seasoning
When the meat is tender and the broth has a golden color, strain everything. You can chop the vegetables back into the broth and season with soy sauce.
Serving
Cook homemade noodles in a separate pot, put them in a bowl, and pour hot broth over them. Garnish with parsley.
TIP
If you want the broth to have a more intense flavor, let it simmer uncovered - the water will gently evaporate and the flavor will concentrate.
