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Soup Base
Meat Marinade
Trim away the fatty edges of the meat. Then, cut it up perpendicular to the muscle grains into a few pieces, and then into thin slices (about 2mm thick). This thinness helps give the meat more of a tender chew and helps it cook quickly.
Then in a large bowl mix the meat marinade ingredients until it’s fairly even, and add the meat. Using a bit of force, massage the meat for about 30 seconds to help it absorb the marinade.
Wash the bok choy thoroughly, then chop up. The stalks of bok choy are all inherently different sizes, so we'll want to make two cuts for the bigger stalks.
Prepare the soup base by setting your stove to high heat. In a pot, bring to a boil all of the soup base ingredients except the sesame oil and white pepper.
Once the pot has come to a boil, throw in the bok choy, starting with the stems.
Once the bok choy has returned to a boil, add the meat slices a few at a time, making sure to separate them from one another.
When the meat is all finished cooking, add the sesame oil and white pepper and noodle (if using), stir, the soup is ready to serve after the noodles soak a few minutes. .