Chinese Beef Noodle Soup

1. 1

   In a heavy kettle (at least 5 quarts) combine short ribs, water, soy sauce, Scotch, and sugar and bring to a boil.

2. 2

   Reduce to a simmer and skim froth.

3. 3

   Add gingerroot, 5 scallions, flattened with the side of a large knife, garlic, cinnamon, aniseed, and pepper flakes and simmer, covered, 2 hours, or until rib meat is tender.

4. 4

   Let ribs cool, uncovered, in broth 30 minutes and transfer with a slotted spoon to a cutting board.

5. 5

   Chop meat, discarding fat and bones.

6. 6

   Strain broth through a fine sieve into a large saucepan and add chopped meat.

7. 7

   If finishing and serving soup immediately, spoon off fat.

8. 8

   For best results, chill soup, covered, overnight and discard fat.

9. 9

   Add turnips and simmer, covered 10 minutes.

10. 10

    Add noodles and simmer, covered, stirring occasionally, until tender, about 7 minutes.

11. 11

    Soup may be prepared up to this point 2 days ahead (cool uncovered before chilling covered).

12. 12

    Reheat gently.

13. 13

    Slice remaining 3 scallions thin and stir into soup.

14. 14

    Stir in sesame oil (if using).

* Per serving · 4 servings · Values may vary.