Chinese Hot Pot of Beef

Ingredients

• 2 teaspoons five-spice powder 
• 2.5 pounds beef short ribs 
• 0.5 teaspoon peppercorns black
• 2 medium carrots cut into 2-inch pieces
• 8 ounces noodles hot chinese-style cooked uncooked
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup green onions thinly sliced
• 3  green onions 
• 1 tablespoon soya sauce low-sodium
• 3 tablespoons soya sauce low-sodium
• 2.5 cups mushrooms sliced
• 3 medium onions quartered
• 1 teaspoon salt 
• 0.5 pound spicy tofu firm cubed
• 12.5 cups water divided

Equipment

• bowl
• frying pan
• ladle
• oven
• sieve
• baking pan
• dutch oven

Directions

1. Preheat oven to 40
2. Combine first 3 ingredients in a 13 x 9-inch baking pan; toss to coat.
3. Bake for 30 minutes.
4. Remove ribs from pan, and set aside.
5. Add 1/2 cup water to pan, and stir to deglaze pan.
6. Combine the pan drippings, ribs, remaining 12 cups water, peppercorns, onions, green onions, and carrots in a large Dutch oven or stockpot; bring to a boil. Reduce heat, and simmer, uncovered, 2 hours.
7. Remove ribs from broth, and let cool completely.
8. Remove meat from bones; discard bones, fat, and gristle.
9. Place meat in a bowl; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Cover broth, and chill 12 hours. Skim solidified fat from surface of broth, and discard.
10. Combine broth, meat, mushrooms, tofu, 3 tablespoons soy sauce, and salt in Dutch oven; bring to a simmer. Cover and cook 10 minutes. Spoon noodles into individual soup bowls. Ladle soup into each bowl, and sprinkle with sliced green onions and cilantro.