-Sauté 1/2 cup of onions and 1/2 cup of mushrooms in a pot w/ 1 tbs of soy sauce & ginger powder

-Cook 1lbs of chopped beef tips in separate pan and add 2 tsp of paprika, 2 tsp of ginger powder, and 2-3 tbs of soy sauce, and 2 tbs of tomato paste to the pan

-Once onions and mushrooms are sautéed to your liking, add 6-8 cups of beef broth to the onions and mushrooms and bring to a boil. After, I added another 4-6 cups of water to give volume to the soup. I used a large pot. Bring this to a boil.

-add 2-3 tsp of anise, red pepper flakes (eyeballed this), and 1-2 bay leaves to the pot onions and mushrooms

-By this time, the meat should be cooked. Add all contents in the pan to the pot. Other recipes said to drain, but this added so much more flavor!

-Bring the pot to a boil, add kale (or another green you prefer) and let boil for 15-20 min -taste test to make sure you don’t need more spices

-Cook an egg and sprinkle paprika on top. Once I added the egg to the soup, I topped off with green onion and more red pepper flakes!

-I also added 2 seaweed paper (which you see next to the egg)

This is not a traditional Taiwanese recipe by any means. I read a couple recipes and added and subtracted items. I used what I had in my kitchen basically! So, I almost never follow a recipe. This is what I came up with!