Beef Noodle Soup

Blanch the Beef

In a large pot, bring water to a boil. Add the beef chunks and blanch for 3-5 minutes to remove impurities.

Drain and rinse the beef under cold water. Set aside.

Prepare the Broth

In a large pot or Dutch oven, heat a bit of oil over medium-high heat.

Add the onion, garlic, ginger, and green onions. Sauté for a few minutes until fragrant.

Add the blanched beef chunks, tomatoes, soy sauce, dark soy sauce, rice wine, sugar, star anise, cinnamon stick, and bay leaves. Stir to combine.

Pour in the beef or chicken broth and enough water to cover the ingredients.

Bring the mixture to a boil, then reduce the heat to low and simmer for about 2-3 hours, or until the beef is tender.

Cook the Noodles

While the broth is simmering, cook the noodles according to the package instructions. Drain and set aside.

Assemble the Soup

Once the beef is tender, remove the beef chunks from the broth and slice them into bite-sized pieces.

Strain the broth to remove the solids and return the clear broth to the pot.

Adjust the seasoning with additional soy sauce or salt if needed.

Serve

Divide the cooked noodles among serving bowls.

Top with the sliced beef and blanched bok choy or spinach.

Ladle the hot broth over the noodles and beef.

Garnish with pickled mustard greens, fresh cilantro, chopped green onions, and a drizzle of chili oil or hot sauce if desired.