It is about 3 servings and $5.5 per serving.

Pork bone 3 pounds

Beef neck bone 3 pounds

Shanghai thin noodle 16 oz.

Shrimp 9 pieces

Fish balls 9 pieces

Scallion 3 tbsps

Spinach some (optional)

Blanch the bones in cold water until it is boil, turn the heat off then rinse under the running water.

Bring 4 quarts of water to boil then add the bones. When the water is boiling again, turn the heat to low and simmer it for 4-5 hours.

Cook the noodle in boiling water for 5 minutes or until it reaches you prefer tenderness. Rinse the noodle under running water for 30 seconds.

If you like vegetable in your noodle, precook it in boiling water too.

Discard all the bones and meat in the broth. I precooked my shrimps and fish balls in my broth too. Add only a few pinches of white pepper and some fish sauce to your taste.

Place some noodle in a bowl, add fish balls, shrimp, spinach and scallion then pour some broth to it.

I cooked my broth for 4 hours with the lowest heat, and the broth turns milky white. Even though I used bones, but there were still whole lot of meat connected to the bones. So the finished product will have a lot of oil on the top, if you don’t want your noodle soup to be too oily, make sure you skim the oil off.

猪骨3磅

牛颈骨3磅

上海细面条16盎司。

虾9只

鱼丸9只

葱3汤匙

菠菜一些 (可选)

将骨头在冷水中煮到沸, 把火关掉然后在自来水下冲洗干净。

把4夸脱的水煮开后加入骨头。当水再次沸时, 把火调小熬煮4-5 小时。

在滚水里煮面条大概5分钟或直到您喜欢的软度。用水冲洗面条 30秒。

如果你喜欢在你的面条里加蔬菜,事先放滚水里滚一下。

把汤里的骨头和肉都扔掉。我把我的虾和鱼丸在我的汤里先煮熟了。按你的口味在汤里加少量的白胡椒粉和鱼露。

把面条放在碗里, 加入鱼丸, 虾, 菠菜和葱, 然后倒一些汤。

我的汤熬煮了4个小时变成了奶白色的浓汤了，因为我是开最小的火煮所以也没有什么蒸发。 但是吃之前最好要滤一下那个油。