Beef Noodle Soup
Servings: 10 people
Ingredients
- 2 kg beef ribs
- 2 cups soy sauce 570 g
- 2 cups rice wine 480 g
- 10 cups water 2.5 L
- 1/2 cup brown sugar 70 g
- 2 1-inch cube ginger 60 g, peeled and smashed
- 2 bunches green onions
- 6 cloves garlic smashed
- 50 cilantro stems
- 4 2-inch pieces dried tangerine peel 6 g
- 8 whole star anise 8 g
- 1/2 tsp red pepper flakes
- 4 cups chicken broth 1 L
Toppings
- noodles 110 g per person
- 1/2 cup cilantro leaves chopped
- bok choi
- 1 yellow onion finely sliced
Instructions
- Combine water, soy sauce, rice wine, brown sugar, ginger, white parts of green onion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes in a 5- to 6-quart pot (big orange one). Boil, then reduce heat and simmer, uncovered, 10 minutes.
- Add short ribs and gently simmer, covered, stirring occasionally, until meat is very tender but not falling apart. It should take 2.25 to 2.5 hours.
- Let meat stand in cooking liquid, uncovered, for 1 hour.
- Remove meat to a cutting board and discard bones, then cut meat across the grain into 1-cm-thick slices.
- Pour beef broth through a sieve into a bowl (medium green one) and discard the 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.
- Meanwhile, cook noodles until tender and steam the bok choi.
- Ladle broth over noodles and top with meat, bok choi, yellow onion, green onions, and cilantro sprigs.
Notes
The broth tastes much better the next day.
It is much easier to remove the fat by cooling the soup in the fridge. The fat will congeal into a white layer that can be easily scooped off.