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1
Combine the first 6 ingredients in a pot with water to cover; bring to a boil, then adjust the heat so the mixture simmers.
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2
Cook, partially covered, for about 2 hours, or until the meat is quite tender; add water if necessary to keep the meat covered.
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3
Transfer the meat to a plate; cover and refrigerate.
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4
Strain the broth and chill for several hours or overnight; skim off excess fat.
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5
You should have about 2 quarts of stock.
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6
Add water to make 2 quarts if you have less; if you have more, thats fine.
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7
Add the sugar, vinegar, soy sauce, and salt and pepper if necessary; taste and adjust the seasoning the broth should be delicious on its own.
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8
Set a large pot of water to boil and add salt.
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9
Cook the noodles until tender, just a few minutes.
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10
Drain, then run under cold water until cool; drain again and set aside.
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11
Put a portion of noodles in each of 6 to 8 large bowls; spoon a portion of broth over them.
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12
Thinly slice the beef and put a few slices in each bowl.
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13
Garnish with a bit of cucumber, daikon, pear, chile, and 1/2 egg sprinkled with salt and hot red pepper flakes.
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14
Serve with mustard and soy sauce.
