Short rib and noodle soup
Short Rib Broth
Yield: 2 ½ quarts
3 pounds bone in short ribs, about 4 large pieces, ask butcher for lean pieces
2 inch piece of ginger, thinly sliced
1 bunch scallions, whites only, greens reserved for soup garnish
1 leek, cut in half lengthwise and rinsed of any dirt, dark green ends removed
½ bunch celery
1 head garlic, halved crosswise, no need to remove skin
2 cinnamon sticks
2 pods star anise
2 tablespoons soy sauce
2 teaspoons fish sauce
2 tsp kosher salt
Cook the short ribs and broth 1-3 days ahead.
In a large pot combine short ribs, sliced ginger, scallion whites, leek, celery, garlic, cinnamon sticks, and star anise. Cover the contents of the pot with cold water by 2 inches, about 6 quarts or 1 ½ gallons.
Bring to a boil and immediately lower the heat to low, maintaining a bare simmer.
Periodically skim the foam that rises to the top of the pot with a spoon or ladle and discard. Note: For a clear broth, start with very cold water and avoid the liquid coming to a boil while simmering. Otherwise the foam that rises will remain in the stock and yield a clouded liquid.
Simmer uncovered for 7-8 hours, until short ribs are very tender.
Stir in soy sauce, fish sauce, and salt.
Set the short ribs aside and allow to cool. Pick the meat, discarding the fat and bones (or save bones in the freezer for another beef stock).
Drain the broth over a fine mesh sieve, discard vegetables and spices.
Return the picked short rib meat to the broth and hold in the fridge for up to 5 days or freeze, until ready to use.
Skim fat from the top of the broth before use.
Short Rib and Noodle Soup
2 ½ quarts short rib broth
short rib picked meat
2 heads baby bok choy, picked from stem, larger pieces cut in half lengthwise
1 bunch scallions greens, thinly sliced
8 oz shiitake mushrooms, thinly sliced
8-12 oz rice noodles
2 inch piece of ginger, peeled cut into thin matchsticks
2 tbsp soy sauce
Chile crisp or oil (optional)
Gently simmer short rib meat and broth with shiitake mushrooms. Boil rice noodles in a separate pot. Marinate ginger matchsticks in soy sauce. Simmer the bok choy 10-15 minutes before serving. Add the cooked noodles to bowls or directly to the pot.
Fill bowls and top with sliced scallion greens, marinated ginger and chile crisp.