Chinese-Style Noodle Soup

Ingredients

• 350 g beef (e.g., brisket)
• 2 star anise
• 1 tsp Sichuan peppercorns
• 1 cinnamon stick
• 1 tsp fennel seeds
• 4 Spring Onions
• 10 g ginger (1 piece)
• 3 Garlic cloves
• 150 g Chinese egg noodles
• 1 tbsp oil
• Zucker
• 2 tbsp rice wine
• soy sauce
• Salt

Instructions

1. 1.

   Wash and pat dry the meat.

2. 2.

   Bring 2 l water to a boil in a pot. Add 1 star anise, ½ tsp Sichuan peppercorns, cinnamon, fennel, and beef; ensure the meat is covered by water. Simmer the meat over low heat for about 2 hours.

3. 3.

   Remove the tender meat from the broth, let it cool, then shred into small pieces. Strain the broth through a sieve.

4. 4.

   Wash, trim, and cut spring onions into rings. Grate ginger. Peel and finely chop garlic.

5. 5.

   Cook noodles according to package instructions, rinse with cold water, and drain.

6. 6.

   Heat oil in a pot. Sauté meat, ginger, garlic, remaining Sichuan peppercorns, and star anise until fragrant. Sprinkle sugar, stir, and deglaze with the broth.

7. 7.

   Add spring onions and rice wine; simmer over low heat for about 10 minutes. Finally add the drained noodles to the soup.

8. 8.

   Season the soup with soy sauce and salt, then serve.