 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
2 1/2 pounds beef short ribs |
1 tablespoon low-sodium soy sauce |
2 teaspoons five-spice powder |
12 1/2 cups water, divided |
1/2 teaspoon black peppercorns |
3 medium onions, quartered |
3 green onions |
2 medium carrots, cut into 2-inch pieces |
2 1/2 cups sliced mushrooms |
1 1/2 cups cubed firm tofu (about 1/2 pound) |
3 tablespoons low-sodium soy sauce |
1 teaspoon salt |
4 cups hot cooked chinese-style noodles (about 8 ounces uncooked) |
1/4 cup thinly sliced green onions |
1/4 cup chopped fresh cilantro |
Directions:
1. Preheat oven to 400°. Combine first 3 ingredients in a 13 x 9-inch baking pan; toss to coat. Bake for 30 minutes. Remove ribs from pan, and set aside. Add 1/2 cup water to pan, and stir to deglaze pan.
2. Combine the pan drippings, ribs, remaining 12 cups water, peppercorns, onions, green onions, and carrots in a large Dutch oven or stockpot; bring to a boil. Reduce heat, and simmer, uncovered, 2 hours.
3. Remove ribs from broth, and let cool completely. Remove meat from bones; discard bones, fat, and gristle. Place meat in a bowl; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Cover broth, and chill 12 hours. Skim solidified fat from surface of broth, and discard.
4. Combine broth, meat, mushrooms, tofu, 3 tablespoons soy sauce, and salt in Dutch oven; bring to a simmer. Cover and cook 10 minutes. Spoon noodles into individual soup bowls. Ladle soup into each bowl, and sprinkle with sliced green onions and cilantro.
|
|