Soy and Ginger Short Ribs with Udon Noodles and Asian Greens

Place the Stock, short ribs, ginger, soy and white onions into the pot.

Bring to a simmer and skim off any excess fat or impurities, place the lid on and bring to a gentle simmer.

Cook for 3 hours or till the meat it soft and tender, carefully remove the meat and let cool slightly.

Remove the bone and gently cut into small slices and place the meat back into the broth (you can also just shred the meat apart to).

Bring a pot of water to the boil and cook the udon noodles till tender and strain.

Just before serving add the Bok choy and spring onions to the broth and simmer for 1 min.

Place the noodles in the serving bowl and add the meat, broth and vegetables to garnish.