Taiwanese Beef Noodle Soup

Ingredients

• 2.5 pounds beef ribs 
• 10  cilantro leaves fresh loosely packed
• 1 cup rice wine chinese
• 1 inch ginger fresh peeled smashed
• 3  garlic clove smashed
• 0.3 cup brown sugar light packed
• 14 ounces chicken broth reduced-sodium
• 1 cup mung bean sprouts fresh
• 4 tablespoons pickled mustard greens chinese
• 4 inch to 5 chilies fresh red thinly sliced
• 0.3 teaspoon pepper dried red hot
• 1 bunch spring onion white with flat side of a large knife and green parts chopped smashed
• 1 cup soya sauce 
• 4 inch lime zest dried
• 5 cups water 
• 4  star anise whole
• 10 ounces pasta dried chinese

Equipment

• bowl
• sauce pan
• ladle
• pot
• sieve
• tongs
• colander
• cutting board
• cheesecloth

Directions

1. Bring water, soy sauce, rice wine, brown sugar, ginger, white parts of scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes.
2. Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours.
3. Let meat stand in cooking liquid, uncovered, 1 hour.
4. Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices. 3
5. Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids. Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan.
6. Add chicken broth and meat and reheat soup over moderately low heat.
7. Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender, about 7 minutes (14 to 15 minutes for linguine).
8. Drain noodles well in a colander and divide among 4 large soup bowls.
9. Ladle broth over noodles and top with meat, scallion greens, bean sprouts, pickled mustard greens, cilantro sprigs, and red chile (if using).
10. *Available at some Asian markets.
11. **Available at some Asian markets and Uwajimaya (800-889-1928).
12. 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.