Clean beef soup bones under running water and remove small impurities.

Cover a pot with 4 cups of water and drop in dried spices and wine. If using regular cooking pot, simmer for at least 90 minutes. Add hot water in the middle if the liquid cannot cover your meat. If using instant pot, select 15 on max pressure and quick release.

Once cool down, separate meat from the stock and do not discard fat on top. Save for the next day.

Next morning, using the solid beef fat and some olive oil to saute sliced carrot, onion, minced garlic and ginger until aromatic for about 3 minutes in a cast iron wok.

Add napa cabbage and keep strying until all leaves are withered, for about 2minutes. Cut in sliced tofu and stir to mix gently.

Transfer to a stoneware and add 2 cups of beef stock. Drop in sliced mushroom and simmer for about 5-7 minutes once the stock is boiling. Adjust seasonings and decorate with finishing herb of your choice and goji berries for color.

Serve with multigrain rice or sourdough whole grain bread and some side dish for a nutritious breakfast or dinner.