Taiwanese Beef Noodle Soup

Description
This rich soup is hearty enough to serve as a main course. Dried tangerine peel and star anise impart an exotic note, and pickled mustard greens provide contrast to the beefy broth.



Ingredients

 * 5 cups water
 * 1 cup soy sauce
 * 1 cup Chinese or medium-dry sherry
 * ¼ cup packed light brown sugar
 * 1 (1-inch) cube peeled fresh ginger, smashed
 * 1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped
 * 3 garlic cloves, smashed
 * 10 fresh cilantro stems plus ½ cup loosely packed fresh cilantro sprigs
 * 2 (2-inch-long) pieces Asian dried tangerine peel
 * 4 whole star anise
 * ¼ teaspoon dried hot red pepper flakes
 * 2½ lb meaty beef short ribs
 * 1¾ cups reduced-sodium chicken broth (14 oz)
 * 10 oz dried Chinese wheat noodles or linguine
 * 1 cup fresh mung bean sprouts
 * 4 tablespoons Chinese pickled mustard greens
 * 1 (4-inch-long) fresh red chile (optional), thinly sliced

Directions

 * 1) Boil soy sauce, rice wine, ginger, scallions, garlic , cilantro , tangerine , red pepper flakes in water.
 * 2) Simmer for approx 10 - 12 minutes.
 * 3) Sdd the short ribs and cook for another 2½ hours.
 * 4) Cut meat in ½ inch slices.
 * 5) Add chicken broth and allow soup to simmer.
 * 6) Cook noodles in boiling water for 7 - 10 minutes.
 * 7) Drain and add to soup.