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 rice wine or medium-dry Sherry
 * 1/4 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 1/2 cup loosely packed fresh cilantro sprigs
 * 2 (2-inch-long) pieces Asian dried tangerine peel
 * 4 whole star anise
 * 1/4 teaspoon dried hot red pepper flakes
 * 2 1/2 lb meaty beef short ribs
 * 1 3/4 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. Simmer for approx 10 - 12 minutes.

2 - Add the short ribs and cook for another 2.5 hours.

3 - Cut meat in 1/2 inch slices. add chicken broth and allow soup to simmer.

4 - Cook noodles in boiling water for 7- 10 minutes. Drain and add to soup.