CHINESE BEEF NOODLE SOUP (for four to six)
2-½ pounds beef short ribs, cut between bones into pieces
7 cups water
1/3 cup soy sauce
¼ cup Chinese rice wine or Scotch or medium-dry Sherry
1 tablespoon sugar
six ¼-inch-thick diagonal slices fresh ginger
8 scallions, trimmed, 5 smashed with the side of a large, heavy knife
3 large cloves garlic, chopped
one 3-inch cinnamon stick
1 star anise
1 teaspoon salt
¼ teaspoon red pepper flakes
½ pound turnips, peeled and cut into ¾ inch cubes
¼ pound dried egg noodles
1 teaspoon Asian sesame oil (optional)
- Combine short ribs, water, soy sauce, rice wine, and sugar in a 5 to 6 quart heavy pot and bring to a boil. Reduce heat to a simmer and skim off froth. Add ginger, smashed scallions, garlic, cinnamon, star anise, salt and pepper flakes. Simmer, covered, until rib meat is tender, about 2 hours. Let ribs cool in broth, uncovered, about 30 minutes.
- Transfer ribs to a cutting board. Remove meat, discarding fat and bones, and chop.
- Pour broth through a large size-mesh sieve into a large saucepan. Discard solids. Skim off and discard fat. Add chopped meat and turnips, bring to a simmer and simmer, covered, for 10 minutes. Add noodles, cover and simmer, stirring occasionally, until tender, about 7 minutes.
- Just before serving, thinly slice remaining 3 scallions. Stir into soup, with sesame oil, if using, and salt to taste.
NOTE: The soup can be made, without the sliced scallions and sesame oil, up to 2 days ahead. Cool, uncovered, then refrigerate, covered.
from The Gourmet Cookbook