Slow-Braised Asian Beef Noodle Soup

Ingredients

• 3 tbsp Salted Perfection Perfect Salt Select Blend
• 2.5 lbs beef chuck roast, trimmed of excess fat
• 6 cups dairy-free beef broth
• 1/4 cup soy sauce
• 2 tbsp fresh ginger, peeled and minced
• 4 cloves garlic, smashed
• 8 oz fresh shiitake mushrooms, sliced
• 2 small heads baby bok choy, quartered
• 12 oz dried rice noodles
• 4 scallions, thinly sliced

Instructions

1. Grab your slow cooker. You are going to build a flavor bomb.
2. Drop in the chuck roast, beef broth, soy sauce, shiitake mushrooms, fresh ginger, and smashed garlic.
3. Hit the pot with your Perfect Salt Select Blend. This is your secret weapon. The Five Spice powder and monkfruit in there are going to make this broth sing.
4. Cover the slow cooker. Set it to Low for 8 hours or High for 4 hours. Walk away and let the magic happen. You are doing great!
5. When the meat is incredibly tender, pull it out of the broth. Shred that beef with two forks. It is going to fall apart beautifully. Drop the meat right back into the slow cooker.
6. Toss in the fresh baby bok choy. Push it down into the hot broth. Let it wilt for about 10 minutes.
7. Cook your rice noodles in a separate pot of boiling water according to the package directions. Drain them well.
8. Divide those gorgeous noodles into six big bowls.
9. Ladle that rich beef and mushroom broth right over the noodles. Top it off with fresh scallions. DUNZO!