Name: Taiwanese Beef Noodle Soup
Cook time: 40 min
Total time: 4 1/2 hr
Yield: Makes 4 main-course servings
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 pounds meaty beef short ribs; 1 3/4 cups reduced-sodium chicken broth (14 ounces); 10 ounces 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; cheesecloth

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Taiwanese Beef Noodle SoupRomulo Yanes

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.

Cooks' note:

Meat and beef broth can be cooked and strained 3 days ahead. Cool completely, uncovered, then chill meat in broth, covered. Skim fat before adding chicken broth.

Recipe notes

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