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🍽️ Rich Beef Broth Shots with Crispy Noodles

350 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 1 carrot
• 2 tsp oil
• 1 star anise
• 1 jar meat stock
• 250 g beef fillet
• salt
• pepper from the mill
• Tabasco
• Worcestershire sauce
• 15 g glass noodles
• 6 tbsp oil
• 4 egg yolks
• parsley (for garnish)

Instructions

1. 1. Rinse the onions thoroughly.
2. 2. Cut the onions into quarters and keep the skin on.
3. 3. Brush the carrot clean.
4. 4. Cut the carrot into large chunks.
5. 5. Heat the oil in a pot.
6. 6. Fry the onions and carrot chunks vigorously in it.
7. 7. Add the star anise.
8. 8. Pour the meat stock into the pot.
9. 9. Place the beef fillet into the broth.
10. 10. Simmer the meat for 20 minutes.
11. 11. Remove the cooked meat from the broth.
12. 12. Strain the broth through a fine sieve.
13. 13. Reduce the clear broth over high heat.
14. 14. Reduce the volume to about 120 milliliters.
15. 15. Season the broth with salt.
16. 16. Add pepper.
17. 17. Add a few drops of Tabasco sauce.
18. 18. Add some Worcestershire sauce.
19. 19. Soak the glass noodles in lukewarm water for 15 minutes.
20. 20. Drain the water from the noodles.
21. 21. Press the noodles dry between kitchen paper.
22. 22. Heat the oil in a large non-stick pan.
23. 23. Divide the glass noodles into 4 portions.
24. 24. Fry one portion of noodles briefly until crispy.
25. 25. Shape the noodles into a small bloom while frying.
26. 26. Repeat the process with the remaining portions.
27. 27. Let the crispy noodles drain on kitchen paper.
28. 28. Place one raw egg yolk into each serving glass.
29. 29. Carefully pour the hot broth over the egg yolk.
30. 30. Stir the mixture if desired.
31. 31. Place a crispy glass noodle bloom on the glass.
32. 32. Garnish the shots with fresh parsley.

Nutrition per serving

• kcal: 350
• Protein: 18 g · Fett/Fat: 28 g · Carbs: 7 g