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Beef Noodle Soup

Soups and Congees

Beef Noodle Soup
2 pounds beef brisket, cut in one-inch cubes
10 to 12 cups chicken stock
3 Tablespoons Chinese rice wine
2 Tablespoons dark soy sauce
1 Tablespoon thin soy sauce
1 Tablespoon granulated sugar
3 whole star anise
½ teaspoon ground black peppercorns
½ teaspoon coarse salt
3 ounces mung bean noodles, soaked until soft, then cut into two-inch pieces
½ pound spinach leaves, rinsed, its stems minced
3 scallions, coarsely chopped

1. Blanch the beef cubes for five minutes in the chicken stock in a large pot. Remove the meat and strain the liquid discarding fat and scum, then returning the beef and the strained liquid to the pot.
2. Add the rice wine, both soy sauces, the sugar, star anise, peppercorns, and salt to the pot, cover it, and simmer for an hour or two until the meat is as tender as desired, then discard the star anise.
3. While this cooks, soak the mung bean noodles until soft, then drain them, and when the beef is done, add them, skim again if needed, and add them to the pot and add the minced spinach stems. And simmer uncovered for ten minutes.
4. Now, add the spinach leaves and the chopped scallions, and simmer two minutes more, then ladle into a large soup tureen or individual soup bowls, and serve.

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