Directions Edit

For 6 to 8 servings


Braising liquid Edit

Directions Edit

  1. Place a Dutch oven over medium-high heat until hot.
  2. Add oil, swirling to coat bottom.
  3. Place meat in pan and brown for 2 minutes on each side.
  4. Add braising liquid ingredients and bring to a boil.
  5. Reduce heat; cover and simmer until beef is tender when pierced, 2 to 2½ hours.
  6. Near serving time, cook noodles in a large pot of boiling water according to package directions; drain, rinse with cold water, and drain again.
  7. Divide noodles among large soup bowls.
  8. In a pot of boiling water, cook bok choy until tender, 2 to 3 minutes.
  9. Drain and place over noodles in each bowl.
  10. Remove meat from braising liquid and cut into chunks; place in bowls with noodles.
  11. Ladle hot broth over noodles.
  12. Garnish with preserved vegetable and green onions and serve.
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