Taiwanese Beef Noodle Soup

Ingredients

• •5 cups water
• •1 cup soy sauce
• •1 cup Chinese rice wine
• •¼ cup light brown sugar
• •1 inch fresh ginger
• •1 bunch scallions
• •3 cloves garlic
• •10 stems cilantro
• •2 pieces dried tangerine peel
• •4 whole star anise
• •¼ teaspoon red pepper flakes
• •2½ pounds beef short ribs
• •1¾ cups chicken broth
• •10 ounces Chinese wheat noodles
• •1 cup mung bean sprouts
• •4 tablespoons pickled mustard greens
• •1 piece fresh red chile
• •1 piece cheesecloth

Cooking Instructions

1. 1.

   Bring water, soy sauce, rice wine, brown sugar, ginger, white parts of scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes. Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours. Let meat stand in cooking liquid, uncovered, 1 hour.

   210 min

2. 2.

   Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices. 3Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids. Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan. Add chicken broth and meat and reheat soup over moderately low heat.

   15 min

3. 3.

   Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender, about 7 minutes (14 to 15 minutes for linguine). Drain noodles well in a colander and divide among 4 large soup bowls.

   15 min

4. 4.

   Ladle broth over noodles and top with meat, scallion greens, bean sprouts, pickled mustard greens, cilantro sprigs, and red chile (if using).

   5 min

5. 5.

   *Available at some Asian markets.

6. 6.

   **Available at some Asian markets and Uwajimaya (800-889-1928).