Step 1

Remove the blood waters: add all the bones and meat in a large pot, pour in enough water to cover, add green onion and 4 slices of ginger and then bring to a boiling. Transfer out and clean.

Step 2

Soak all the spices with around 1/2 cup boiling hot water for 10 minutes and then wrap all of them with a glaze bag and seal with cotton lines.

Step 3

Add all the bones and beef shank, scallion whites and spiced wrapped in the glaze bag. Pour around 2.5L to 3 L water (separately for high pressure cooker and cast iron soup pot). Bring to boil and simmer for around 1.5 to 2 hours. Add salt to taste.

Step 4

Take out the beef shank and cut thinly. Cook radish slices in broth for 2 minutes, set aside.

Step 5

Cook noodles as directed and then scoop enough beef stock to cover. Top with daikon slices, beef shank slices, coriander, garlic leek (or green onion) and chili oil. Serve hot!