As per link – this one used beef fat, but I’m interested to make something like this for noodle soup over the winter.
https://www.instagram.com/reel/CmF7-vQgFiI/?igshid=MDJmNzVkMjY=
I’m veggie so can’t use the beef fat, but this looks amazing. I guess freezing in an ice cube tray would be the best way – any ideas to make this work? I’m not too familiar with the cuisine and methods.
Low budget so maybe £5 for 16 servings?
by SlowConsideration7
1 Comment
I bought Not-beef bouillon cubes like 12 packs for $24 on Amazon like 2 years ago and just now got through them. They make a great beef-y soup flavor to build on. I would also suggest dried mushrooms for your stock to add more depth of flavor and msg. You can pretty much follow this recipe and add in olive oil or coconut oil if you want to add fat for the mouth feel.