Spinal Tap Noodle Shop Soup

1. 1

   Rub the oxtail pieces with the gochugaru and place in an oiled roasting pan along with the quartered onions and roast at 400F until everything is browned nicely.

2. 2

   Use the leek greens to make a bouquet garnie; tie in a bundle with the parsley.

3. 3

   Transfer the oxtail and onions to a stock pot. Toss in the bouquet, the anise, the ginger and salt. Cover with 2 quarts water and bring to a simmer. Do not boil! Scoop off the foam as it comes up. Continue this process for about six hours with a lid on the stock pot, slightly askew.

4. 4

   Scoop out the ox tail pieces and refrigerate overnight.

5. 5

   Discard the bouquet and strain the stock through a cheese cloth lined chinois and refrigerate that in a separate container and hold it overnight as well. On the next day skim off that fat cap which will have formed. Underneath that cap you should have a nice jelly.

6. 6

   Scrape as much meat as you can get from the oxtail spine. Set aside.

7. 7

   Soak the arbol chiles in water and put those aside.

8. 8

   Heat your jellied stock back up to a liquid state. You will need about 6 cups so add water if needed.

9. 9

   Roll your stemmed collard leaves into a cigar shape and chiffonade into wide ribbons. Add those to your simmering stock along with the daikon and the reserved meat.

10. 10

    Add in the arbol chiles and the lo mein noodles. Cook until al dente. Taste for salt.

11. 11

    Finish with sliced scallions.

12. 12

    *If you must, substitute a flavorful Spanish pimenton.

* Per serving · 4 servings · Values may vary.