
This rich braised beef noodle soup features tender chunks of beef, daikon, and a deeply aromatic broth infused with warm Chinese spices. It is a comforting, restaurant-style bowl that tastes even better after the flavors have had time to meld.
Make the spice sachet first. Place the Chinese cinnamon, black cardamom, fennel seeds, star anise, dried tangerine peel, bay leaves, white peppercorns, licorice root, sand ginger, and amomum white cardamom in a piece of cheesecloth or a fillable tea bag, then tie or seal it tightly.
Rinse the beef under cold water. In a large soup pot, combine the water, ginger, and beef. Bring to a boil over high heat and cook for several minutes until foam rises to the surface. Skim off the scum, then remove the beef and strain the broth through a fine-mesh sieve. Reserve both the broth and the ginger.
Heat the oil in a heavy-bottomed pot over medium heat. Add the rock sugar, the white parts of the scallions, and the whole garlic head. Cook until the scallions are lightly charred and the sugar begins to dissolve.
Add the beef to the pot and stir well to coat. Cook for about 5 minutes, stirring occasionally, until the surface of the beef is lightly browned.
Pour in the Shaoxing wine, dark soy sauce, and light soy sauce. Stir so the beef is evenly coated, then add the spice sachet, daikon, reserved broth, and reserved ginger. Bring to a boil, then immediately reduce to a steady simmer.
Cover and simmer gently for 90 minutes, or until the beef is tender and the broth is fragrant. Turn off the heat and let the soup rest, covered, for 1 hour. Before serving, reheat the soup, remove the spice sachet, and season with salt to taste.
Cook the noodles according to the package instructions. In the same pot of boiling water, blanch the leafy greens until just tender. Divide the noodles and greens among serving bowls.
Ladle the hot broth, beef, and daikon over the noodles. Finish with the green parts of the scallions and chopped cilantro. Serve immediately, with chili oil on the side if desired.
For a cleaner-tasting broth, do not skip the initial boil and strain. Salt the soup only near the end so the beef stays tender. The broth can be made 1 day ahead and refrigerated; the flavor deepens overnight. If you cannot find sand ginger or amomum white cardamom, the soup will still be delicious without them, though slightly less complex.




