i woke up on the first day of fall, and felt like i needed something to warm me up – and make the apartment smell like a good hearty chinese soup that reminds me of childhood
excited to have found this recipe – just what i was craving – spicy, flavorful, hearty
1/4 cup vegetable oil
one 2 1/2 inch piece fresh ginger, peeled, cut into 1/3 inch thick rounds, smashed
3 large garlic cloves, coarsely chopped
2 cups chopped onions
21/2 tbls chili bean paste
3 whole green onions, trimmed, plus 2 chopped green onions for garnish
1/2 cup soy sauce
2 tbls salt
6 whole star anise
two 1 1/2 inch cubes chinese yellow rock sugar or 2 1/2 tbls sugar
1 tbls sichuan peppercorns
2 large plum tomatoes, each cut into 4 wedges
freshly ground white pepper
1 lb eggless chinese wheat noodles
3 baby bok choy, halved lengthwise
chopped fresh cilantro for garnish
bring large pot of water to boil over high heat. add beef; return to boil. reduce heat. simmer until beef is brown on outside, turning occasionally, about 8 minutes; drain. rinse beef under cold water until cool; cut into 1 1/2 inch cubes, wipe pot out.
heat 1/4 cup oil in same pot over medium-high heat. add ginger and garlic. saute 1 minute. add chopped onions; saute until translucent, about 3 minutes. add chili bean paste; stir 30 seconds. add 16 cups water, whole green onions 1/2 cup soy sauce, 2 tbls salt, star anise, and rock sugar. mix in beef. tie peppercorns in cheesecloth; add to pot. bring soup to boil. reduce heat to medium-low. gently simmer uncovered 1 hour, adjusting heat to avoid boiling.
add tomatoes to pot. continue to simmer soup until beef is very tender, 45 to 60 minutes. adjust seasoning, if desired. season with pepper.
meanwhile, cook noodles according to package direction. drain well.
divide noodles among large soup bowls. add bok choy to each. ladle soup and meat over. garnish with chopped green onions and cilantro.
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