Description Edit

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 Edit

Directions Edit

  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.
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