Busogsilog

Beef Bone Soup
It started out as Nilaga (Filipino Beef Soup) and then I called an audible where I decided to “bring it to Japan” the Beef and Bones were simmering away, when I was inspired by my pantry. I have a lot of Japanese ingredients since I enjoy making things like Hot Pot and Oyakodon. I figured I had them, let’s just eyeball a few things… (and skip the Fish Sauce) Hubby was nice enough to run to the store to quickly grab me Snow White Mushrooms and Tofu to complete the dish!

Is this traditional? Maybe, Maybe not (Probably Not). Is it delicious? YES. The flavors still felt on point for me and hit the spot!

Leftover Ingredients

• Beef Neck (Freezer)
• Napa Cabbage
• Onion
• Scallion

Directions

1. Season meat with light amount of salt, let sit.
2. Parboil Beef Neck Bones (Bring to a boil, boil for 5-10 minutes, rinse impurities from meat/bones under cold water, boil meat again)
3. Add Onion, Dashi mix, soy sauce, sake, mirin. Let simmer until beef is fork tender. Add Shiro Miso Paste, , Mushroom, Tofu, and Napa cabbage
4. Cook Udon on the side and add to the soup. Top with Scallion and Togarashi.

🌟 Story Time 🌟
I remember times where Papa would say he was making one thing, and the end product was completely different. It was like a puzzle he was solving when he tried to incorporate leftover ingredients from our fridge/pantry. I remember feeling disappointed because I’d crave and expect his original plan. But I never seemed to give it any mind when I took that first bite. He was so creative while keeping the flavor on point.