This slow-cooked red braised beef noodle soup is a favorite among writer and chef Hsiao-Ching Chou's kids.
Hsiao-Ching Chou immigrated to the U.S. with her family at a young age where she'd grow up to become the Seattle PI's Food Editor, befriend luminaries like Anthony Bordain and most recently, teach classes at Hot Stove Society.
Hsiao-Ching started cooking beside her mother at her family's restaurant.
Growing up in the kitchen inspired her lifelong love of food.
Her cookbook "Chinese Soul Food" hopes to lessen any intimidation people feel from attempting to cook Chinese dishes.
Hsiao-Ching's recipes are passed down from her mother, which she is now passing on to her own children.
Hsiao-Ching said, "I just want people to know that this is everyday food, and everyday food can be amazingly delicious."